CLONAL VARIATION IN THE INDIVIDUAL THEAFLAVIN LEVELS AND THEIR IMPACT ON ASTRINGENCY AND SENSORY EVALUATIONS

被引：34

作者：

OWUOR, PO

OBANDA, M

机构：

[1] Tea Research Foundation of Kenya, Kericho

来源：

FOOD CHEMISTRY | 1995年 / 54卷 / 03期

关键词：

D O I：

10.1016/0308-8146(95)00046-L

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

HPLC analysis of Kenya clonal black tea liquors revealed the presence of four major theaflavins in the following order: theaflavin > theaflavin-3-gallate > theaflavin-3,3'-digallate > theaflavin-3'gallate. The total amounts-and the ratios of the individual theaflavins varied with clones resulting in variations in the astringency of the teas as measured by theaflavin digallate equivalent. Theaflavin digallate and theaflavin digallate equivalent showed a better relationship with sensory evaluation than did total (Flavognost) theaflavins.

引用

页码：273 / 277

页数：5

共 17 条

[1] EFFECTS OF HARVESTING POLICY AND NITROGEN APPLICATION RATES ON THE PRODUCTION OF TEA IN CENTRAL-AFRICA .2. QUALITY AND TOTAL VALUE OF THE CROP [J].