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Variations of the chemical composition of clonal black tea ( Camellia sinensis ) due to delayed withering
Author(s) -
Owuor Philip O,
Orchard John E,
Robinson Janet M,
Taylor Sarah J
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.2740520107
Subject(s) - camellia sinensis , flavour , black tea , theaceae , composition (language) , caffeine , horticulture , chemistry , botany , green tea , chemical composition , aroma , biology , food science , linguistics , philosophy , organic chemistry , endocrinology
The chemical composition of black teas ( Camellia sinensis L) varies when the green leaf from which they are manufactured is withered physically to the same degree but for different periods. Caffeine contents progressively increase with prolonged withering time whereas theaflavins decrease due to prolonged withering. Although the sums of group I and group II volatile flavour compounds (VFC) decrease with prolonged withering time, the flavour index (expressed as group II VFC/group I VFC) increases due to prolonged withering. No significant changes were noted in the thearubigin levels with variation in withering time, but the tasters' evaluations were at a maximum for teas withered for 14 h. Subsequently the evaluation decreased with longer withering times.