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Storage deterioration in Central African tea: The effect of some production variables on theaflavin degradation
Author(s) -
Cloughley John B.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740321215
Subject(s) - theaflavin , food science , chemistry , degradation (telecommunications) , black tea , winter season , biochemistry , polyphenol , climatology , computer science , antioxidant , geology , telecommunications
Different tea clones varied markedly in both rate and extent of theaflavin (TF) loss during storage. Teas manufactured and stored during the hot and humid main production season deteriorated more rapidly with respect to TF content than those produced and stored during the milder conditions of the off season. It was also found that introducing variations into each phase of manufacture resulted in altering the storage behaviour of teas.