An overview on the factors affecting the quality of Sri Lankan black tea

被引：0
|
作者：
Ananthacumaraswamy, S. [1 ]
Singh, I.D. [2 ]
机构：
[1] Tea Research Institute of Sri Lanka, Talawakelle, Sri Lanka
[2] Duncans Industries Ltd, Sirpara Tea Garden, Birpara Tea Garden, P.O. Birpara, Jalpaiguri, India
来源：
Journal of Food Science and Technology | 2002年 / 39卷 / 05期
关键词：
Chlorophyll - Composition - Fermentation - Flavors - Manganese - Quality control;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This review summarises the investigations and findings made on the factors affecting the quality of black tea in Sri Lanka. The chemical composition of tea flush and their contribution during manufacture including polyphenols, theaflavin, thearubigin, polyphenoloxidase and pectin towards quality have been reviewed. Tea quality in relation to fermentation period, flavour compounds and clones, Mn content, chlorophyll content, climatic condition and shade, manuring and storage are the other aspects covered.
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页码：449 / 457
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