The changes in black tea quality due to variations of plucking standard and fermentation time

Food Chemistry

Volumn 61, Issue 4, 1998, Pages 435-441

  Owuor, P Okinda ^a   Obanda, Martin ^a  

^a TEA RESEARCH FOUNDATION OF KENYA   (Kenya)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; CATECHIN;

ARTICLE; BRIGHTNESS; COLOR; FERMENTATION; FLAVOR; FOOD QUALITY; PLANT LEAF; TEA;

CAMELLIA SINENSIS;

EID: 0032054689     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00092-7     Document Type: Article

References (24)

1. Baruah, S., Hazarika, M., Mahanta, P. K., Horita, H. and Murai, T. (1986) Effect of plucking intervals on the chemical constituents of CTC black teas. Agricultural and Biological Chemistry 50, 1039-1041.
2. Biswas, A. K., Biswas, A. K. and Sarkar, A. R. (1971) Biological and chemical factors affecting the valuations of North East India plain tea. I. Statistical evaluation of the biochemical constituents and their effects on briskness, quality and cash valuation of black teas. The Journal of the Science of Food and Agriculture 22, 191-195.
3. Cloughley, J. B. (1979) The determination of optimum fermentation in the factory. In-line TF analysis during fermentation. Tea Research Foundation of Central Africa, Quarterly Newsletter, 55, 16-18.
4. Cloughley, J. B. (1982) Factors affecting caffeine content of black tea. Part 1. The effect of field variables. Food Chemistry 9, 269-276.
5. Forrest, L. L. and Bendell, D. S. (1966) The distribution of polyphenols in the tea plant (Camellia sinensis L.). Biochemistry Journal 113, 741-755.
6. Hilton, P. J. (1974) Tea. In Encyclopedia of Industrial Chemical Analysis, ed. F. D. Snell, and L. S. Eltre. Vol. 8, pp. 455-516. John Wiley, New York.
7. Likens, S. T., Nickerson, G. B. (1964) Detection of certain hop oil constituents in brewing products. Proceedings of the American Society of Brewing Chemists 5-13.
8. Obanda, M. and Owuor, P. O. (1992) Effect of wither and plucking on the biochemical and chemical parameters of selected Kenyan tea. Discovery and Innovation 6, 190-197.
9. Odhiambo, H. (1989) Nitrogen rates and plucking frequency on tea: the effect of plucking frequency and nitrogenous fertilizer rates on yield and yield components of tea (Camellia sinensis L) O. Kuntze (in Kenya). Tea 10, 90-96.
10. Othieno, C. O. (1988) Summary of recommendations and observations from TRFK. Tea 9, 56-65.
11. Owuor, P. O. (1989) Black tea quality: effects of some agronomic practices on tea quality. Tea 10, 134-146.
12. Owuor, P. O. (1990) Some advances in the improvement of the quality through chemical and biochemical research in Kenya. Tropical Science 30, 307-319.
13. Owuor, P. O. (1992) A comparison of gas chromatographic volatile profiling methods for assessing the flavour quality of Kenyan black teas. The Journal of the Science of Food and Agriculture 59, 189-197.
14. Owuor, P. O. and Reeves, S. G. (1986) Optimising fermentation time in black tea manufacture. Food Chemistry 21, 195-203.
15. Owuor, P. O., Tsushida, T., Horita, H. and Murai, T. (1986) Comparison of the chemical composition of black teas from main tea producing parts of the world. Tea 7, 71-78.
16. Owuor, P. O., Obanda, A. M., Othieno, C. O., Horita, H., Tsushida, T. and Murai, T. (1987) Changes in chemical composition and quality of black tea due to plucking standards. Agricultural and Biological Chemistry 51, 3383-3384.
17. Owuor, P. O., Othieno, C. O., Horita, H., Tsushida, T. and Murai, T. (1987) Effects of nitrogenous fertilizers on the chemical composition of black tea. Agricultural and Biological Chemistry 51, 2665-2670.
18. Owuor, P. O., Tsushida, T., Horita, H. and Murai, T. (1988) Effects of geographical area of production on the composition of volatile flavour compounds in Kenya clonal CTC teas. Experimental Agriculture 24, 227-235.
19. Owuor, P. O., Munavu, R. M. and Muritu, J. W. (1990) Plucking standards effects and the distribution of fatty acids in the tea (Camellia sinensis L) leaves. Food Chemistry 37, 27-35.
20. Owuor, P. O., Odhiambo, H. O., Robinson, J. M. and Taylor, S. J. (1990) Chemical composition and quality of black tea (Camellia sinensis L) variations due to plucking intervals. The Journal of the Science of Food and Agriculture 52, 63-69.
21. Owuor, P. O. and Odhiambo, H. O. (1994) Response of some black tea quality parameters to nitrogen fertilizer rates and plucking frequencies. The Journal of the Science of Food and Agriculture 66, 555-561.
22. Roberts, E. A. H. and Smith, R. F. (1963) Phenolic substances of manufactured teas. IX. Spectrophotometric evaluation of tea liquors. The Journal of the Science of Food and Agriculture 14, 689-700.
23. Takeo, T. and Baker, J. E. (1973) Changes in multiple forms of polyphenol oxidase during maturation of tea leaves. Phytochemistry 12, 21-24.
24. Thanaraj, S. N. S. and Seshadri, R. (1990) Influence of polyphenol oxidase activity and polyphenol content of tea shoot on black tea. The Journal of the Science of Food and Agriculture 51, 57-69.