Quality evaluation of black CTC teas based upon seasonal variations

Summary Effects of seasonal variations on the colour and chemical constituents of Indian black tea were investigated. The experimentation involved collection of different black tea samples that were cultivated at the same tea garden but harvested in three different seasons. Measurement of moisture c...

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Bibliographic Details
Published in:International journal of food science & technology 2014-02, Vol.49 (2), p.493-500
Main Authors: Laddi, Amit, Prakash, Neelam R., Kumar, Amod
Format: Article
Language:English
Subjects:
Black tea
Chemical constituents
Color
Colour
Constituents
Food quality
Food science
Moisture content
principal component analysis
quality
Seasonal variations
Tea
Thearubigins
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Summary:Summary Effects of seasonal variations on the colour and chemical constituents of Indian black tea were investigated. The experimentation involved collection of different black tea samples that were cultivated at the same tea garden but harvested in three different seasons. Measurement of moisture content was done along with theaflavins (TFs), thearubigins (TRs) and colour (CIE La*b* values) of the brewed tea liquor using spectrophotometric approach. The correlation analysis between chemical constituents, that is, TFs and TRs, moisture content, colour and quality grading was done by using principal component analysis (PCA). The results suggest that quality of tea is dependent upon seasonal variations in terms of chemical changes such as TFs, TRs and moisture content, which also correlate well with colour. The efficacy of the colour of brewed tea liquor in explaining the changes in tea quality due to seasonal variations can be beneficial for scientific fixation of prices at tea auction centres.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12327