Flavour index and aroma profiles of fresh and processed honeys

2003 ◽  
Vol 83 (4) ◽  
pp. 275-282 ◽  
Author(s):  
Josep Serra Bonvehí ◽  
Francesc Ventura Coll
Keyword(s):  
Flavour Index

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

1988 ◽  
Vol 24 (2) ◽  
pp. 227-235 ◽  
Author(s):  
Philip O. Owuor ◽  
Tojiro Tsushida ◽  
Hiroshi Horita ◽  
Toshinobu Murai
Keyword(s):  
Geographical Area ◽  
Black Tea ◽  
Relative Performance ◽  
Breeding Programme ◽  
Flavour Compounds ◽  
Tea Quality ◽  
Flavour Index ◽  
Volatile Flavour

SUMMARYThe 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.

scholarly journals CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING

2018 ◽  
Vol 54 (4A) ◽  
pp. 1
Author(s):  
Hoang Quoc Tuan
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Extraction Method ◽  
Gradual Increase ◽  
Black Tea ◽  
Relative Content ◽  
Tea Leaves ◽  
Group I ◽  
Flavour Index ◽  
Group Ii

The content of volatile compounds in tea leaves at different stages of OTD black tea manufacture was measured. Aroma concentrate was prepared by Brewed Extraction Method (BEM) and analyzed by GC/MS. The results showed that volatile compounds were products of lipid breakdown (groupI) and derivatives from terpenoids, carotenoids and amino acids (group II). During processing the changes of group I and group II were significantly different from each others and effect to the flavour index. A gradual increase of percentage relative content from 16.72 to 18.09 in the group I volatile compounds was noticed during withering. While during fermentation, the sum of group II compounds content was higher than than that of group I compounds therefore the value of flavour index, and the value of FI is higher than 1.

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