Novel Bio-Chemical Profiling of Indian Black Teas with Reference to Quality Parameters
B.B. Borse* and L. Jagan Mohan Rao
Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore - 570 020, India
- *Corresponding Author:
- B.B. Borse
Spices and Flavour Technology Department
Central Food Technological Research Institute
(Council of Scientific and Industrial Research)
Mysore - 570 020, India
E-mail: [email protected], [email protected]
Received Date: April 13, 2012; Accepted Date: April 28, 2012; Published Date: April 30, 2012
Citation: Borse BB, Jagan Mohan Rao L (2012) Novel Bio-Chemical Profiling of Indian Black Teas with Reference to Quality Parameters. J Bioequiv Availab S14:004. doi: 10.4172/jbb.S14-004
Copyright: © 2012 Borse BB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Novel bio-chemical profiling of Indian black teas covering all the regions and seasons (s1:April-June, s2:July-Sept., s3:Oct.-Dec., s4:Jan.- Mar.) from select gardens cutting across all climatic conditions so as to represent the variables was carried out. The profiling was carried out with reference to physico-bio-chemical quality indices based on parameters as well as volatiles and non-volatiles which are important from quality viewpoint. Different fingerprint markers in terms of volatiles and non-volatiles for tea quality were identified. Seasonal variation of TF/TR ratio over tea producing region/grade and with respect to quality was deliniated. Also the seasonal variation of sum of Yamanishi-Botheju and Mahanta ratio over tea producing region/grade and concomitant tea quality profile has been deliniated. The sum of TF/TR ratios of tea and the sum of the VFC ratios (Yamanishi-Botheju ratio and Mahanta ratio) added together is proposed for the first time as a new and novel quality index, hence forth referred to as Borse-Rao quality index, considered to be an overall quality indicator of tea as both the non-volatiles and volatiles are given due consideration. By using this quality index, seasonal variations of the tea quality over the producing regions/grades in all the four seasons (s1,s2,s3,s4) were carried out. Accordingly based on the Borse-Rao quality index, tea can be categorized as good (upto 1), better (>1-4) and best (>4) quality tea respectively.