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Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols

Sujith Kumar, P. V. and Shabana, Basheer and Ravi, R. and Thakur, M. S. (2011) Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols. Journal of Food Science and Technology, 48 (4). pp. 440-446.

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Attempts were made to evolve an efficient technique for quality assessment of tea (Camellia sinensis) using a tyrosinase based biosensor to detect polyphenols (PP). Tyrosinase catalyzes the polymerization of PP to form theaflavins (Tf) and thearubigins (Tr) contributing to the colour and astringency of tea, which determine tea quality. Variation in biosensor response of tea infusions gave an indication of differential amount of Tf and Tr. A comparative study of quality attributes of 8 varieties of commercially available brands of tea (A–H) was done using biosensor and results were compared with conventional techniques such as spectrophotometry, high performance liquid chromatography (HPLC), Commission Internationale de I’Eclairage (CIE) system and sensory evaluation. Considerable correlation was observed among the biosensor, sensory and spectrophotometric evaluation of tea samples. Sample A showed high Tf content and also showed a relative high biosensor response whereas sample G showed relatively poor response. Application of biosensors would serve as a basis for the evaluation of market value of tea in the near future.

Item Type: Article
Uncontrolled Keywords: Tea . Polyphenols . Theaflavins . Thearubigins . Sensory . Biosensor
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2011 05:01
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.com/id/eprint/10283

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