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The effects of altitude on the chemical composition of black tea
Author(s) -
Owuor Philip O,
Obaga Samuel O,
Othieno Caleb O
Publication year - 1990
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.2740500103
Subject(s) - altitude (triangle) , flavour , black tea , chemistry , food science , zoology , biology , mathematics , geometry
Changes in quality parameters of crush, tear and curl (CTC) black clonal teas due to variations in altitude within a radius of 10 km were determined. There were significant (P = 0.05) changes in all the quality parameters due to areas of production despite the short sampling radius. The Group I volatile flavour compounds (VFC) increased with decrease in altitude whereas Group II VFC and flavour index (FI), theaflavins (TF), thearubigins (TR) (except in clone TN 14‐3) and caffeine increased with increase in altitude. The tasters' evaluation also increased with increase in altitude.