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

Authors
OWUOR PO OBANDA M
Citation
Po. Owuor et M. Obanda, CLONAL VARIATION IN THE INDIVIDUAL THEAFLAVIN LEVELS AND THEIR IMPACTON ASTRINGENCY AND SENSORY EVALUATIONS, Food chemistry, 54(3), 1995, pp. 273-277
Citations number
17
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
54
Issue
3
Year of publication
1995
Pages
273 - 277
Database
ISI
SICI code
0308-8146(1995)54:3<273:CVITIT>2.0.ZU;2-I
Abstract
HPLC analysis of Kenya clonal black tea liquors revealed the presence of four major theaflavins in the following order: theaflavin > theafla vin-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 meas ured by theaflavin digallate equivalent. Theaflavin digallate and thea flavin digallate equivalent showed a better relationship with sensory evaluation than did total (Flavognost) theaflavins.