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Studies of incorporation and stability of model flavouring compounds on black tea.

Dhanaraj, N. and Natarajan, C. P. and Seshadri, R. (1986) Studies of incorporation and stability of model flavouring compounds on black tea. Journal of the Science of Food and Agriculture, 37 (2). 185-193, 17 ref..

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Abstract

Flavoured teas have a good potential and popularity in the export market. In the present studies, 4 model flavouring compounds, i.e. citronellol, phenylethylalcohol, citral and bergamot oil, were incorporated in black tea and their storage characteristics were studied at 3 temp. conditions, 5 degree C, ambient and 37 degree C, using laminated Al foil, metal can and metallized polyester as packaging materials for a period of 90 days. These were evaluated by instrumental (GC/UV) and sensory methods. Considerable flavour loss was observed in metallized polyester package, at 37 degree C and during the 1st month of storage. The 1st 3 flavoured teas showed a shelf life of 90 days while the bergamot flavoured tea had a shelf life of only 60 days. Highly significant linear correlation was established between the instrumental and sensory values.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; tea, flavour compounds & keeping quality of stored black; STORAGE-; FLAVOUR-COMPOUNDS; TEA-; flavour compounds & keeping quality of stored black tea
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 05:54
Last Modified: 26 May 2016 05:54
URI: http://ir.cftri.com/id/eprint/6584

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