Studies on freeze-withering in black tea manufacturing

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 103-106

  Muthumani, Thomas ^a   Senthil Kumar, R S ^a  

^a UPASI Tea Research Foundation   (India)

Author keywords

Black tea; Caffeine; Catechins; Polyphenols; Theaflavins; Withering

Indexed keywords

CAFFEINE; CHLOROPHYLL; THEAFLAVIN;

ARTICLE; CELL MEMBRANE PERMEABILITY; COMPARATIVE STUDY; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; PHYSICAL CHEMISTRY; PLANT LEAF; TEA;

CAMELLIA SINENSIS;

EID: 33747106907     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.007     Document Type: Article

References (20)

1. Dev choudhury M.N., and Goswami M.R. A rapid method for the estimation of total polyphenolic matters in tea (Camellia sinensis L.). Two and a Bud 30 (1983) 59-61
2. Harborne J.B. Phytochemical methods (1973), Chapman and Hall Ltd., London 205-207
3. Indian Standard (1999). Tea - Determination of water extract (First revision). IS 13862:1999.
4. Lakshminarayanan, K., & Ramaswamy, S. (1978). Towards optimising fermentation during manufacture. In Proceedings of the twenty third UPASI conference (pp. 34-47). Bulletin No. 35.
5. Mahanta P.K., and Baruah S. Relationship between process of withering and aroma characteristics of black tea. Journal of the Science of Food and Agriculture 46 (1989) 461-468
6. Muthumani T., Senthil Kumar R.S., Rajappan S.T., Senthil Kumar C.M., and Kalidass S. Effect of withering temperatures on clonal black tea quality. UPASI Tea Research Foundation News Letter 12 1 (2002) 5
7. Newton J.M. Spectrophotometric determination of caffeine in coffee products - collaborative study. Journal of Association of Official Analytical Chemists 62 (1979) 705-708
8. Owuor P.O., and Orchard J.E. Changes in the biochemical constituents of green leaf and black tea to withering: a Review. Tea 10 (1989) 53-59
9. Ramaswamy S. Improving tea quality in south India. UPASI Tea Scientific Department Bulletin 41 (1986) 12-24
10. Ramaswamy S. Freeze withering for CTC tea manufacture. Proceedings of 29th UPASI Scientific Department Bulletin 43 (1989) 44-52
11. Ranganath S.R., Marimuthu S., and Raju K. Effect of withering process on biochemical composition and green leaf quality aspects of black tea (Camellia sinensis (L) O.Kuntze). Journal of Plantation Crops 22 1 (1994) 36-43
12. Ranganath S.R., Marimuthu S., Raju K., and Ramaswamy V. Freeze withering. UPASI Tea Research Institute News Letter 1 1 (1991) 8
13. Roberts E.A.H., and Wood D.J. The amino acids and amides of fresh and withered tea leaf. Current Science 20 (1951) 151-153
14. Sanderson G.W. Changes in cell membrane permeability in tea flush on storage after plucking and its effect on fermentation during manufacture. Journal of the Science of Food and Agriculture 19 (1968) 637-639
15. Sanderson G.W. The theory of withering in tea manufacture. Tea Quarterly 35 (1964) 146-163
16. Swain T., and Hillis W.E. The phenolic constituents of Prunus domestica. I. The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture 10 (1959) 63-68
17. Thanaraj S.N.S., and Seshadri R. Influence of polyphenol oxidase activity and polyphenol content of tea shoot on quality of black tea. Journal of the Science of Food and Agriculture 51 (1990) 57-69
18. Ullah M.R. Alternative test for assessment of fermentation. Proceedings of Tocklai Conference 29 (1977) 75-77
19. Ullah M.R., and Roy P.C. Effect of withering on polyphenol oxidase level in tea leaf. Journal of the Science of Food and Agriculture 33 (1982) 492-495
20. Wickremasinghe R.L. Tea. Advances in Food Research 24 (1975) 229-286