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Effects of maceration method on the chemical composition and quality of clonal black
Author(s) -
Owuor Philip O,
Othieno Caleb O,
Takeo Tadakazu
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.2740490109
Subject(s) - flavour , theaflavin , maceration (sewage) , black tea , aroma , camellia sinensis , food science , chemistry , chemical composition , caffeine , botany , polyphenol , biology , materials science , biochemistry , organic chemistry , composite material , antioxidant , endocrinology
Crush, tear and curl maceration improved the theaflavin and thearubigin contents and “briskness” brightness and ‘thickness’ of black teas ( Camellia sinensis (L) 0 Kuntze), whereas orthodox manufacture produced teas with larger amounts of caffeine and Groups I and II volatile flavour compounds, and with a better flavour index and superior flavour. Thus orthodox manufacture was found to produce better flavoury teas whereas crush, tear and curl manufacture produced better plain teas. Clonal differences in all the chemical quality parameters were noted.