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Fingerprint of black teas from India: Identification of the regio-specific characteristics

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Relation http://ir.cftri.com/21/
http://www.elsevier.com/locate/foodchem
FC-79-419-424-2002
 
Title Fingerprint of black teas from India: Identification of
the regio-specific characteristics
 
Creator Borse, B. B.
Jagan Mohan Rao, L.
Nagalakshmi, S.
Krishnamurthy, N.
 
Subject 08 Tea
 
Description In order to assess the intrinsic characteristics of black teas from different regions of India, a chemical and biochemical fingerprint was generated. Relevant constituents of black teas were analysed, using standard physico-chemical, spectrophotometric, HPLC and
GC-MSanalytical methodologies, to carry out the fingerprinting. Palampur teas had the lowest theaflavins (TFs) and total colour (TC) and high caffeine, total soluble solids (TSS) and viscosity. Teas from Nilgiris, Rosekandy and Kurti had the highest TFs and
TC. Assam teas had moderate TFs and TC. Nilgiris and Annamalai teas had low caffeine, TSS and viscosities. Assam, Rosekandy and Kurti teas had high caffeine, moderate TSS and viscosities. Twenty-five volatile flavour compounds (VFCs) were identified by GC-MSas fingerprint markers. Only Palampur teas had nonanal but no dihydroactinidiolide. Annamalai tea had the lowest nhexanol
and Nilgiri-Wynad tea had the lowest geranyl acetate. Only Kurti tea contained xylene. This fingerprint will help to trace the origin of teas.
 
Date 2002
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/21/1/Food_Chemistry_79_%282002%29_419-424.pdf
Borse, B. B. and Jagan Mohan Rao, L. and Nagalakshmi, S. and Krishnamurthy, N. (2002) Fingerprint of black teas from India: Identification of the regio-specific characteristics. Food Chemistry, 79. pp. 419-424. ISSN 0308-8146