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Novel Bio-Chemical Profiling of Indian Black Teas with Reference to Quality Parameters

Borse, B. B. and Jagan Mohan Rao, L. (2012) Novel Bio-Chemical Profiling of Indian Black Teas with Reference to Quality Parameters. Journal of Bioequivalence and Bioavailability, 14. pp. 1-16.

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Novel bio-chemical profiling of Indian black teas covering all the regions and seasons (s1:April-June, s2:July- Sept., s3:Oct.-Dec., s4:Jan.- Mar.) from select gardens cutting across all climatic conditions so as to represent the variables was carried out. The profiling was carried out with reference to physico-bio-chemical quality indices based on parameters as well as volatiles and non-volatiles which are important from quality viewpoint. Different fingerprint markers in terms of volatiles and non-volatiles for tea quality were identified. Seasonal variation of TF/TR ratio over tea producing region/grade and with respect to quality was deliniated. Also the seasonal variation of sum of Yamanishi-Botheju and Mahanta ratio over tea producing region/grade and concomitant tea quality profile has been deliniated. The sum of TF/TR ratios of tea and the sum of the VFC ratios (Yamanishi-Botheju ratio and Mahanta ratio) added together is proposed for the first time as a new and novel quality index, hence forth referred to as Borse- Rao quality index, considered to be an overall quality indicator of tea as both the non-volatiles and volatiles are given due consideration. By using this quality index, seasonal variations of the tea quality over the producing regions/ grades in all the four seasons (s1,s2,s3,s4) were carried out. Accordingly based on the Borse-Rao quality index, tea can be categorized as good (upto 1), better (>1-4) and best (>4) quality tea respectively.

Item Type: Article
Uncontrolled Keywords: Black tea; Profile; Fingerprint; Physical and bio-chemical parameters; Theaflavin (TF); Thearubigin (TR); Volatile flavour compounds; Yamanishi-Botheju ratio; Mahanta ratio; Borse-Rao quality index
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 13 Quality control
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Sep 2016 06:02
Last Modified: 04 Dec 2017 11:31
URI: http://ir.cftri.com/id/eprint/12279

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