Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-27T15:52:21.388Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of Geographical Area of Production on the Composition of the Volatile Flavour Compounds in Kenyan Clonal Black CTC Teas†

Published online by Cambridge University Press:  03 October 2008

Philip O. Owuor ,
Tojiro Tsushida ,
Hiroshi Horita  and
Toshinobu Murai
Philip O. Owuor
Affiliation:
Tea Research Foundation of Kenya, PO Box 820, Kericho, Kenya
Tojiro Tsushida
Affiliation:
National Research Institute of Tea, Kanaya, Haibara, Shizouka 428, Japan
Hiroshi Horita
Affiliation:
National Research Institute of Tea, Kanaya, Haibara, Shizouka 428, Japan
Toshinobu Murai
Affiliation:
National Research Institute of Tea, Kanaya, Haibara, Shizouka 428, Japan
Get access Rights & Permissions [Opens in a new window]

Summary

The contents of the volatile flavour compounds and the flavour index of black teas vary with localities. The magnitude and order of the variations are clonally dependent, the relative performance of clones varying with location. For a comprehensive breeding programme to improve black tea quality, it is suggested that tea clones should be evaluated in the areas of potential release before they are made available to tea growers.

Type
Research Article
Information
Experimental Agriculture , Volume 24 , Issue 2 , April 1988 , pp. 227 - 235
Copyright
Copyright © Cambridge University Press 1988

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aisaka, H., Kosuge, M. & Yamanishi, T. (1978). Comparison of the flavour of Chinese ‘Keemum’ black tea and Ceylon black tea. Agriculture and Biological Chemistry 42:2157–2159.Google Scholar
Carr, M. K. V. (1977). Response of seedling tea bushes and their clones to water stress. Experimental Agriculture 13:317–324.CrossRefGoogle Scholar
Cloughley, J. B. (1980). Effect of fermentation temperature on quality parameters and price evaluation of Central Africa black teas. Journal of the Science of Food and Agriculture 31:911–919.Google Scholar
Cloughley, J. B., Ellis, R. T., Pendlington, S. & Humphrey, P. (1982). Volatile constituents of some Central Africa black tea clones. Journal of Agriculture and Food Chemistry 30:842–845.Google Scholar
Fernando, V. & Roberts, G. R. (1984). The effect of process parameters on seasonal development of flavour in black tea. Journal of the Science of Food and Agriculture 30:71–76.CrossRefGoogle Scholar
Gianturco, M. A., Biggers, R. E. & Ridling, B. H. (1974). Seasonal constituents of black tea. A numerical approach to the correlation between composition and quality of the aroma. Journal of Agriculture and Food Chemistry 22:758–764.CrossRefGoogle Scholar
Hilton, P. J. & Ellis, R. T. (1972). Estimation of the market value of Central Africa teas by theaflavins analysis. Journal of the Science of Food and Agriculture 22:227–232.CrossRefGoogle Scholar
Hilton, P. J. & Palmer-Jones, R. (1973). Relationship between flavonal composition of fresh tea shoots and theaflavins content of manufactured tea. Journal of the Science of Food and Agriculture 24:813–818.CrossRefGoogle Scholar
Horita, H. & Hara, T. (1984). Analysis of tea aroma by the simultaneous steam distillation and other extraction methods. Study of Tea 66:41–66.Google Scholar
Howard, G. E. (1978). The volatile constituents of tea. Food Chemistry 4:79–106.Google Scholar
Jaetzold, R. & Schmidt, H. (1983). Farm Management Handbook of Kenya. Natural Conditions and Farm Management Information. Volume I, II and III. Rossdorf, West Germany.Google Scholar
Motoda, S. (1979). Formation of aldehydes from amino acids by polyphenol oxidase. Journal of Fermentation Technology 57:395–399.Google Scholar
Mwakha, E. (1985a). Tea shoot growth in the Kenya highlands. Tea 6(1):5–13.Google Scholar
Mwakha, E. (1985b). Tea shoot growth at different altitudes in Western Kenya. Tea 6(2): 19–24.Google Scholar
Njuguna, C. K. (1983). Kenya Tea Development Authority observational clonal trials. Tea 4(1):8–9.Google Scholar
Owuor, P. O., Horita, H., Tsushida, T. & Murai, T. (1986a). Comparison of the chemical compostion of black teas from main black tea producing countries of the world. Tea 7(2)71–78.Google Scholar
Owuor, P. O., Obanda, A. M., Tsushida, T., Horita, T. & Murai, T. (1987). Geographical variations of theaflavins, caffeine in Kenyan clonal black teas. Food Chemistry 26:223–230.Google Scholar
Owuor, P. O. & Reeves, S. G. (1986). Optimising fermentation time in tea processing. Food Chemistry 21:195–203.CrossRefGoogle Scholar
Owuor, P. O., Reeves, S. G. & Wanyoko, J. K. (1986b). Correlation of theaflavins content and valuations of Kenyan black teas. Journal of the Science of Food and Agriculture 37:507–513.Google Scholar
Portsmouth, G. B. & Rajiah, E. S. (1957). Factors affecting shoot production in tea (Camellia sinensis) when grown as a plantation crop III. The time factor and new shoot production. Tea Quarterly 28:21–29.Google Scholar
Squire, G. R. (1978). Stomatal behaviour of tea (Camellia sinensis) in relation to environment. Journal of Applied Ecology 15:287–310.CrossRefGoogle Scholar
Takeo, T. & Mahanta, P. K. (1983). Comparison of black tea aromas of orthodox and CTC tea and of black tea made from different varieties. Journal of the Science of Food and Agriculture 34:307–310.CrossRefGoogle Scholar
Tsugita, T., Ohta, & Kato, H. (1983). Cooking flavour and texture of rice stored under different conditions. Agriculture and Biological Chemistry 47:543–549.Google Scholar
Wickremasinghe, R. L., Wick, E. L. & Yamanishi, T. (1973). Gas chromatographic-mass spectrometric analysis of flavoury and non-flavoury Ceylon black tea aroma concentrates prepared by different methods. Journal of Chromatography 79:75–80.Google Scholar
Yamanishi, T. (1978). Aroma of various teas. Proceedings of a Conference Sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society,Athens, Greece,June 27–29.Google Scholar
Yamanishi, T. (1981). Tea, coffee and cocoa. In Flavour Research Recent Advances, Chapter 8 (Eds Teranichi, R., Flath, F. A. and Sugusawa, H.). New York and Basel: Marcel Dekker.Google Scholar
Yamanishi, T.Kobayashi, A. H., Uchida, A., Mori, S., Ohsawa, & Sasakura, S. (1968). Flavour of black tea V. Comparison of various types of black tea. Agricultural and Biological Chemistry 32:379–386.Google Scholar
Yamanishi, T., Wickremasinghe, R. L. & Perera, K. P. W. C. (1978). Studies on flavour and quality of tea. 3. Gas chromatographic analysis of aroma complex. Tea Quarterly 39:81–86.Google Scholar