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Response of tea quality parameters to time of year and nitrogen fertiliser
Author(s) -
Ouor Philip O,
Othieno Caleb O,
Robinson Janet M,
Baker David M
Publication year - 1991
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.2740550102
Subject(s) - flavour , black tea , nitrogen , theaflavin , caffeine , chemistry , agronomy , zoology , environmental science , food science , biology , polyphenol , biochemistry , organic chemistry , antioxidant , endocrinology
Though tea production continues throughout the year in Kenya, there ere monthly variations in yields and chemical composition attributable to the changes in environmental conditions. Total volatile flavour compounds (VFC), group I VFC, group II VFC and caffeine ere higher throughout the experimental period in black teas manufactured from plants here fertilisers ere applied than here fertiliser as not applied. Levels of thearubigins (TR) and flavour index (FI) ere generally high hen there as no fertiliser application. Theaflavins (TF) levels varied ith the time of the year but there as no clear trend due to fertiliser.