The effects of altitude on the chemical composition of black tea
dc.contributor.author | Owuor, Philip O | |
dc.contributor.author | Obaga, Samuel O | |
dc.contributor.author | Othieno, Caleb O | |
dc.date.accessioned | 2018-01-25T09:34:36Z | |
dc.date.available | 2018-01-25T09:34:36Z | |
dc.date.issued | 1990-01-01 | |
dc.identifier.uri | https://repository.maseno.ac.ke/handle/123456789/258 | |
dc.description.abstract | Changes in quality parameters of crush, tear and curl (CTC) black clonal teas due to variations in altitude within a radius of 10 km were determined. There were significant (P= 0.05) changes in all the quality parameters due to areas of production despite the short sampling radius. The Group I volatile flavour compounds (VFC) increased with decrease in altitude whereas Group II VFC and flavour index (FI), theaflavins (TF), thearubigins (TR)(except in clone TN 14-3) and caffeine increased with increase in altitude. The tasters' evaluation also increased with increase in altitude. | en_US |
dc.publisher | John Wiley & Sons, Ltd | en_US |
dc.title | The effects of altitude on the chemical composition of black tea | en_US |
dc.type | Article | en_US |
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Department of Chemistry [326]