Estimation of theaflavin content in black tea using electronic tongue
Biochemical components like theaflavins (TF) play very important role in the quality of
finished CTC (cut, torn, and curled) variety of tea. TF are known to provide characteristic
astringency to the taste of finished CTC tea. The quality indicators like brightness, briskness,
strength, color and overall quality of tea liquor are also due to the amount of TF present. A
positive correlation is normally observed between the amount of TF and the quality scores of
finished tea. Biochemical tests that yield the percentage of TF are often time consuming …
finished CTC (cut, torn, and curled) variety of tea. TF are known to provide characteristic
astringency to the taste of finished CTC tea. The quality indicators like brightness, briskness,
strength, color and overall quality of tea liquor are also due to the amount of TF present. A
positive correlation is normally observed between the amount of TF and the quality scores of
finished tea. Biochemical tests that yield the percentage of TF are often time consuming …
Estimation of theaflavin content in black tea using electronic tongue.
AG Arunangshu Ghosh, PT Pradip Tamuly… - 2012 - cabidigitallibrary.org
Biochemical components like theaflavins (TF) play very important role in the quality of
finished CTC (cut, torn, and curled) variety of tea. TF are known to provide characteristic
astringency to the taste of finished CTC tea. The quality indicators like brightness, briskness,
strength, color and overall quality of tea liquor are also due to the amount of TF present. A
positive correlation is normally observed between the amount of TF and the quality scores of
finished tea. Biochemical tests that yield the percentage of TF are often time consuming …
finished CTC (cut, torn, and curled) variety of tea. TF are known to provide characteristic
astringency to the taste of finished CTC tea. The quality indicators like brightness, briskness,
strength, color and overall quality of tea liquor are also due to the amount of TF present. A
positive correlation is normally observed between the amount of TF and the quality scores of
finished tea. Biochemical tests that yield the percentage of TF are often time consuming …
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