Analysis of the theaflavin composition in black tea (Camellia sinensis) for predicting the quality of tea produced in Central and Southern Africa

By L. Wright, N. I. Mphangwe, H. Nyirenda, Z. Apostolides. 2002

83 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/d2edfa0c64964e819ae122867bb88be800ed37ee

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. P. Owuor
2. M. Obanda
3. H. Nyirenda
4. N. I. Mphangwe
5. Z. Apostolides
6. L. Wright

Citations in the corpus

• The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa (2006, methodology): “It is therefore not too surprising that, whereas the simple theaflavin (TF) has dominant quality role in Central and Southern African black teas (Wright et al., 2002), for Kenyan black teas, the gallated theaflavins, especially theaflavin digallate, dominate.”