Studies on quality of orthodox teas made from anthocyanin-rich tea clones growing in Kangra valley, India

Food Chemistry

Volumn 176, Issue , 2015, Pages 357-366

  Joshi, Robin ^a   Rana, Ajay ^a   Gulati, Ashu ^a  

^a ACADEMY OF SCIENTIFIC AND INNOVATIVE RESEARCH ACSIR   (India)

Author keywords

Antioxidant potential; Purple leaves; Sensory analysis; Tea quality

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; CLONING; CULTIVATION; ODORS; SENSORY ANALYSIS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; DILUTION FACTORS; EPIGALLOCATECHIN GALLATE; ORTHODOX TEA; POLYPHENOLS; PURPLE LEAVES; STRONG CORRELATION;

PLANTS (BOTANY);

AMINO ACID; ANTHOCYANIN; CAFFEINE; CATECHIN; CHLOROGENIC ACID; EPIGALLOCATECHIN GALLATE; GALLIC ACID; KAEMPFEROL; MYRICETIN; POLYPHENOL DERIVATIVE; QUERCETIN; RUTOSIDE; THEAFLAVIN; THEANINE; ANTIOXIDANT; PLANT EXTRACT; POLYPHENOL; TEA;

ABTS RADICAL SCAVENGING ASSAY; ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; AROMA; ARTICLE; CLINICAL ASSESSMENT; COLOR; COMPARATIVE STUDY; CONTROLLED STUDY; CULTIVAR; DILUTION; DPPH RADICAL SCAVENGING ASSAY; FLAVOR; FOOD QUALITY; INDIA; INFUSION; NONHUMAN; ORTHODOX TEA; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SHOOT; TEA; CHEMISTRY; PLANT LEAF;

CAMELLIA SINENSIS;

ANTHOCYANINS; ANTIOXIDANTS; INDIA; PLANT EXTRACTS; PLANT LEAVES; POLYPHENOLS; TEA;

EID: 84920188443     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.067     Document Type: Article

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