Investigation on effects of three natural essences and storage period on quality properties of Iranian black tea
2010
Roofigarihaghighat, Seiva | Sedagaathour, Shahram | Majdsalimi, Korosh | Tagishoker, Ahmad | Motevlijalali, Maryamsadat | Porgasem, Hassan | Reyhani, Hojat
Adding essential oils in tea to create a variety has been interested by tea producers. But some changes in quality of this kind of tea in storage period are not correctly specified. This experiment carried out with three essences and during one year storage, changes in tea quality properties was evaluated. The trial was conducted as a Factorial experiment with two factors based on a Completely Randomized Design with three replications. The first factor was the type of essence in four levels including: without essence, with cardamom essence, with bergamot essence and with earl grey essence. The second factor was the period of storage at 7 levels including: start of storage, 2, 4, 6, 8, 10 and 12 months. Cardamom, earl grey and bergamot essence was added one, two and two percent to black tea, respectively. Colorimetric evaluation, organoleptical characteristics and moisture percent of tea were studied at the beginning of trial and every 2 month, and after one year. Stability analyze of essential oils was tested using by GC-MS at the beginning and the end of storage period. Data were analyzed using SAS statistical software. Results showed that the increasing the amount of moisture in bergamot tea was further than other ones (6.06%). Tea without the essence has a lower rank of the total color and sensory scores. Thearubigin, TF/TR ratio and sensory scores were significantly decreased with increasing the storage period (p≤0.01). Total essence content has deceased in all the samples after one year storage. Key words: black tea, essential oil, quality, stability
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