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Quality evaluation of black CTC teas based upon seasonal variations
Author(s) -
Laddi Amit,
Prakash Neelam R.,
Kumar Amod
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12327
Subject(s) - black tea , theaflavin , chemistry , food science , water content , moisture , chemical constituents , green tea , polyphenol , chromatography , antioxidant , biochemistry , geotechnical engineering , organic chemistry , engineering
Summary Effects of seasonal variations on the colour and chemical constituents of I ndian black tea were investigated. The experimentation involved collection of different black tea samples that were cultivated at the same tea garden but harvested in three different seasons. Measurement of moisture content was done along with theaflavins ( TF s), thearubigins ( TR s) and colour ( CIE L a*b* values) of the brewed tea liquor using spectrophotometric approach. The correlation analysis between chemical constituents, that is, TF s and TR s, moisture content, colour and quality grading was done by using principal component analysis ( PCA ). The results suggest that quality of tea is dependent upon seasonal variations in terms of chemical changes such as TF s, TR s and moisture content, which also correlate well with colour. The efficacy of the colour of brewed tea liquor in explaining the changes in tea quality due to seasonal variations can be beneficial for scientific fixation of prices at tea auction centres.