Flavour volatiles of Assam CTC black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of Darjeeling

Journal of the Science of Food and Agriculture

Volumn 45, Issue 4, 1988, Pages 317-324

  Mahanta, Pradip K ^a   Baruah, Sabitri ^a   Owuor, Philip O ^b,c   Murai, Toshinobo ^b,d  

^a Tea Research Association   (India)

^b Natl Res Inst Vegetables Ornamental Plants & Tea   (Japan)

^c TEA RESEARCH FOUNDATION OF KENYA   (Kenya)

^d NATIONAL INSTITUTE FOR AGRO ENVIRONMENTAL SCIENCES   (Japan)

Author keywords

altitude; Assam black tea; Darjeeling black tea; Flavour; plucking standard; volatile

Indexed keywords

EID: 84986773662     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740450405     Document Type: Article

References (17)

1. Effect of plucking intervals on the chemical constituents of CTC black teas
2. Polyphenols of tea. IV. Qualitative and quantitative study of the polyphenols of different organs and some cultivated varieties of tea plant
3. The effect of process parameters on seasonal development of flavour in black tea
4. Compositional changes in chlorophylls and carotenoids during the four flushes of tea in North East India
5. Studies on thearubigin pigments in black tea manufacturing systems
6. Studies on some volatile flavour constituents in orthodox black teas of various clones and flushes in North East India
7. Effect of latitude on the composition and content of aroma compounds in dill, Anethum graveolens
8. Flavour volatiles and lipids in various components of tea shoot Camellia sinensis (L), O Kuntze
9. Plucking
10. Comparison of black tea aromas of orthodox and CTC tea and black teas made from different varieties
11. Dormancy in relation to plucking and pruning of tea plant
12. The agrotype concept in tea taxonomy
13. Tea, coffee, cocoa and other beverages