Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas

dc.contributor.author	Obanda, Martin
dc.contributor.author	Owuor, P Okinda
dc.contributor.author	Taylor, Sarah J
dc.date.accessioned	2018-01-25T08:45:55Z
dc.date.available	2018-01-25T08:45:55Z
dc.date.issued	1997
dc.identifier.uri	https://repository.maseno.ac.ke/handle/123456789/252
dc.description.abstract	The Ñavanol composition and ca† eine content of green tea leaf, black tea quality parameters of theaÑavins, thearubigins, liquor brightness and total colour varied more among clones than with time of the year. In green leaf, either ([) epicatechin gallate or ([) epigallocatechin gallate was the dominant Ñavanol present. Regression analysis of tastersÏ preferences for black teas against green leaf chemical components showed positive and signiÐcant correlations for ([) epicatechin gallate (r\0É498, PO 0É05 for taster A; r\0É665, PO 0É01 for taster B, and r\0É678, PO 0É01 for both tastersÏ overall ranking),([) epigallocatechin gallate (r\0É513, PO 0É05 for taster B; r\0É532, PO 0É05 for both tastersÏ overall ranking and ca† eine (r\0É523, PO 0É05 for taster A; r\0É657, PO 0É01 for taster B; and r\0É686, PO 0É01 for both tastersÏ overall ranking). Similar regressions against black tea theaÑavins …	en_US
dc.title	Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas	en_US
dc.type	Article	en_US

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