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Correlation of theaflavins content and valuations of kenyan black teas
Author(s) -
Owuor Philip O.,
Reeves Stuart G.,
Wanyoko John K.
Publication year - 1986
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.2740370513
Subject(s) - black tea , kenya , positive correlation , negative correlation , food science , chemistry , medicine , biology , ecology
Correlation between theaflavins content and tasters' valuations of Kenyan black teas generally give positive but statistically non‐significant correlation coefficients. In 105 correlations using 12 samples each, only eight analyses gave statistically significant (P⩽0.05) correlations. Theaflavins contributed positively towards valuations but Kenyan black plain teas have high and possibly above optimum theaflavins content. Consequently other factors appear to play major roles in tea pricing, for example the generally higher prices realised by Kenyan black plain teas compared to Malawi black plain teas can only be partly attributed to the higher theaflavins content of the Kenyan teas.