Premium
Flavour volatiles of Assam CTC black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of Darjeeling
Author(s) -
Mahanta Pradip K,
Baruah Sabitri,
Owuor Philip O,
Murai Toshinobo
Publication year - 1988
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.2740450405
Subject(s) - flavour , aroma , black tea , plucking , food science , chemistry , biology , traditional medicine , horticulture , botany , geography , medicine , meteorology
Biochemical correlations between volatile flavour constituents (VFC) of CTC bluck teas manufactured from fine and coarse plucking of Assam tea and orthodox teas fiom three different altitudes were carried out by GC‐MS. In general, fine plucking produced more monoterpenoids and less nonterpenoids than coarse plucking. The volatile flavour compounds were similar in all types of tea except that geranoic acid was detected in Darjeeling teas. The different ecosystems of Assam and Darjeeling have been found to have a pronounced impact upon aroma concentration. However, major diferences between the volatiles of teas from the different altitudes at Darjeeliny appear to be not so significant.