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Relationship between process of withering and aroma characteristics of black tea
Author(s) -
Mahanta Pradip Kr,
Baruah Sabitri
Publication year - 1989
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.2740460408
Subject(s) - flavour , aroma , black tea , caffeine , food science , chemistry , green tea , horticulture , mathematics , biology , endocrinology
Volatile flavour components (VFC), caffeine, crude fibre, ash and total water soluble solids (TSS) were analysed in orthodox and CTC black teas manufactured from normal and hard withered leaves. With the increase of wither, VFC, TSS and caffeine were found to increase but not crude fibre. The withering process in black tea manufacture appears to control the development of terpenoids, improving flavour quality in brewed tea.