Welcome to International Network for Natural Sciences | INNSpub

Paper Details

Research Paper | May 1, 2015

VIEWS 3
| Download 1

Impact of withering process on sensory properties of black tea

Farshad Soheili-Fard, Hamid Reza Ghassemzadeh, Seyed Babak Salvatian

Key Words:


J. Bio. Env. Sci.6(5), 42-48, May 2015

Certification:

JBES 2015 [Generate Certificate]

Abstract

Withering is the first step in tea processing and has a significant impact on final product quality. During the tea green leaf withering and its preparation for the next stage of processing (curling), reduction in moisture content of the leaf is accompanied by occurrence of biochemical interactions that play an important role in product quality; its aroma in particular. Air flow rate and withering time are two important parameters that affect withered tea leaves. In the present study, impact of withering on the quality of black tea product was examined based on environmental conditions and green tea quality through sensory evaluation method. A laboratory scale trough was used for withering operation. Two factors of air flow rate and withering time duration were considered with three and five levels respectively. Results showed that the impact of the air flow rate on dry tea appearance, liquor color, taste, aroma, infused leaves and final product quality (black tea) is significant at the 1% level. The interaction between air flow rate and withering time was also significant on dry tea appearance, liquor color, infused leaves and final product quality at 1%, and aroma at 5% probability levels respectively.

VIEWS 3

Copyright © 2015
By Authors and International Network for
Natural Sciences (INNSPUB)
http://innspub.net
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Impact of withering process on sensory properties of black tea

Borah A, Gogoi TPD, Gogoi MKR, Kalita MM, Dutta P, Das PJ, Tamuly P. 2012. A biochemical approach to the study of chemical basis of stress during tea processing. Two and a Bud 59(2), 74-77.

Botheju WS. 2011. Quality improvement of Orthodox rotorvane type of tea through optimization of degree of wither. Tea Research Institute of Sri Lanka.

Das SK. 2006. Further increasing the capacity of tea leaf withering troughs. Agricultural Engineering International 3, 5-12.

Liang Y, Lu J, Zhang L, Wu Sh, Wu Y. 2003. Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions. Food Chemistry 80, 283-290. http://dx.doi.org/10.1016/S0308-8146(02)00415-6

Muthumani T, Kumar RSS. 2007.  Studies  on freezing-withering in black tea manufacturing. Food Chemistry 101, 103-106. http://dx.doi.org/10.1016/j.foodchem.2006.01.007

Omiadze NT, Mchedlishvili NI, Rodrigez-Lopez JN, Abutidze MO, Sadunishvili TA, Pruidze NG. 2014. Biochemical processes at the stage of withering during black tea production. Applied Biochemistry and Microbiology 50(4), 394-397. http://dx.doi.org/10.1134/S0003683814040103

Owuor PO, Orchard JE. 1992. Effects of storage time in a two-stage withering process on the quality of seedling black tea. Food Chemistry 45, 45-49. http://dx.doi.org/10.1016/0308-8146(92)90011-P

Qin Z, Pang X, Chen D, Cheng H, Hu X, Wu J. 2013. Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry: Correla-tion with sensory properties and classification, according to grade level. Food Research International 53, 864-874. http://dx.doi.org/10.1016/j.foodres.2013.02.005

Ravichandran R, Parthiban R. 1998. The impact of processing techniques on tea volatiles. Food Chemistry 62(3), 347-353. http://dx.doi.org/10.1016/S0308-8146(97)00229-X

Rawat R, Gulati A, Babu GDK, Acharya R, Kaul VK,  Singh  B.  2007.  Characterization  of  volatile components  of  Kangra  orthodox  black  tea  by  gas chromatography-mass spectrometry. Food Chemistry 105, 229-235. http://dx.doi.org/10.1016/j.foodchem.2007.03.071

Singh D, Samanta T, Das SH, Ghosh AK, Mitra A, Ghosh BC. 2012. Development of a customized trough to study withering of tea leaves. Two and a Bud 59(2), 143-147.

Takeo  T.  1984.  Effect  of  withering  process  on volatile compound formation during black tea manufacture.  Journal  of  the  Science  of  Food  and Agriculture 35, 84-87. http://dx.doi.org/10.1002/jsfa.2740350114

Togari N, Kobayashi A, Aishima T. 1995. Relating sensory properties of tea aroma to gas chromatographic data by chemometric calibration methods. Food Research International 28(5), 485-493. http://dx.doi.org/10.1016/0963-9969(95)00028-3

Tomlins KI, Mashingaidze A. 1997. Influence of withering, including leaf handling, on the manufacturing and quality of black teas – a review. Food Chemistry 60(4), 573-580. http://dx.doi.org/10.1016/S0308-8146(97)00035-6

Ullah MR, Gogoi N, Baruah D. 1984. The effect of withering on fermentation of tea leaf and development of liquor characters of black tea. Journal of the Science of Food and Agriculture 35, 1142-1147. http://dx.doi.org/10.1002/jsfa.2740351014

SUBMIT MANUSCRIPT

Style Switcher

Select Layout
Chose Color
Chose Pattren
Chose Background