Biochemical quality characteristics of CTC black teas of south India and their relation to organoleptic evaluation

Food Chemistry

Volumn 129, Issue 1, 2011, Pages 117-124

  Senthil Kumar, Ramasamy Shanmugasundaram ^a   Muraleedharan, Narayanan Nair ^b   Murugesan, Subramanian ^c   Kottur, Govindasamy ^b   Anand, Manickam Prem ^b   Nishadh, Abubakker ^b  

^a Harrisons Malayalam Ltd   (India)

^b UPASI Tea Research Foundation   (India)

^c T Stanes and Company Ltd   (India)

Author keywords

Colour index; Organoleptic evaluation; Theaflavins; Thearubigins

Indexed keywords

BIOCHEMICAL QUALITY; BLACK TEA; KARNATAKA; LEAF APPEARANCE; ORGANOLEPTIC EVALUATION; POSITIVE CORRELATIONS; QUALITY CHARACTERISTIC; SOUTH INDIA; THEAFLAVINS; THEARUBIGINS;

COLOR;

QUALITY CONTROL;

FLAVONOID; THEAFLAVIN; THEARUBIGIN; UNCLASSIFIED DRUG;

ARTICLE; COLOR; FOOD QUALITY; GEOGRAPHICAL VARIATION (SPECIES); HUMAN; INDIA; ORGANOLEPTIC PROPERTY; PLANT LEAF; SPECTROPHOTOMETRY; TASTE; TEA;

CAMELLIA SINENSIS;

EID: 79958109207     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.042     Document Type: Article

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