Biochemical and Sensory Evaluation of Processed Black Tea Camellia assamica
Keywords:
Camellia, Sensory Evaluation, Colour, Aroma, PloyphenolsAbstract
The present study was conducted at National Tea and High Value Crops Research Institute Shinkiari during 2020. Three different varieties of Camellia assamica processed black tea include P3, P5 and P9 were collected from PARC-National Tea and High Value Crops Research institute (P-NTHRI), Shinkiari, Mansehra, Pakistan. Presences of secondary metabolities in aqueous, methanolic and Ethanolic black tea extract was recognized by its colour intensity using standard chemical tests. Evaluation of tea samples was conducted to establish preference rating of tea for flavor, taste and color. Secondary metabolities like tannin, phenol, glycosides, terpenoids and protein are present in three extract of all tea samples while carotenoid are absent in all three solvent. Flavonoids and saponins are absent in all verities in Ethanolic and methanolic solvent while present in aqueous solvent while steroids and alkaloids are absent in P3 verities of aqueous solvent. Tea appearance in P3 is narrow while broad in P5 and P9 and fiber appearance of P3 is low while P5 is medium and P9 is higher. Aroma is more in all verities and Colour of P5 and P9 is dark brown and P3 is light brown. Tea without milk showed that the aroma of P5 is very strong as compared to other varieties of black tea P3 and P9. The taste of P3 is medium, P5 is better and P9 is highly better and colour of P3 is yellowish brown and P5 is brownish while P9 is dark brown and variation in color was seen from 5-30 mins. Yellowish color of P3 changed to dark brown after 20 minutes and dark brown of P9 changed into blackish brown after 20 mins while no color changed occurred in P5 variety. Tea with milk showed that the aroma of P3 was light and P5 and P9 was strong. Light yellow color was present in P3 and P5 and P9 showed bright yellow color. Taste of P9 was very strong and P3 was lighter while P5 was strong.
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