Flavour volatiles of Assam CTC black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of Darjeeling
Publication Date
1988-01-01Author
Mahanta, Pradip K
Baruah, Sabitri
Owuor, Philip O
Murai, Toshinobo
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Show full item recordAbstract/ Overview
Biochemical correlations between volatile flavour constituents (VFC) of CTC bluck
teas manufactured from fine and coarse plucking of Assam tea and orthodox teas fiom three
different altitudes were carried out by GC-MS. In general, fine plucking produced more
monoterpenoids and less nonterpenoids than coarse plucking. The volatile flavour
compounds were similar in all types of tea except that geranoic acid was detected in
Darjeeling teas. The different ecosystems of Assam and Darjeeling have been found to have
a pronounced impact upon aroma concentration. However, major diferences between the
volatiles of teas from the different altitudes at Darjeeliny appear to be not so significant.
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- Department of Chemistry [326]