The Effects of Some Agronomic and Processing Practices and Clones on the Relative Composition of the Theaflavins in Black Tea.

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概要

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• Four main theaflavins:-theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate and theaflavin-3,3'-digallate are produced during black tea processing. For tea fermented for same duration the relative composition of the individual theaflavins varied with clones, but were not affected by agronomic practices like nitrogenous fertilizer rates, planting density, and plucking standards. The relative composition of the theaflavins therefore provides a semiquantitative method of discriminating between clones with large genetic variations and can be used as a quality selection criteria in breeding/clonal selection of black tea.

• 社団法人 日本食品科学工学会の論文

著者

• OBANDA Martin

  Tea Research Foundation of Kenya

• OWUOR P.

  Tea Research Foundation of Kenya

関連論文

• Changes in the Chemical Composition and Quality of Black Tea Due to Pluckung Standards(Food & Nutrition)
• Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tes Aroma Complex.
• The Effects of Some Agronomic and Processing Practices and Clones on the Relative Composition of the Theaflavins in Black Tea.

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