QUALITY OF SELECTED WHITE TEA TYPES
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 3
Abstract
The objective of this study was to assess the quality of white tea types less popular on the Polish market including the evaluation of sensory quality of tea infusions and the antioxidant capacity towards the ABTS radicals. The following contents were determined: water, protein, mineral compounds in the form of ash, fat, tannins, and vitamin C, as was the presence of adulterants in the teas. It was proved that the white teas analyzed were characterized by the high quality and desirable sensory properties, as well as by the high antioxidant capacity that varied in the range of 0.50 to 3.23 mM TE/g. In the tea infusions, a delicate jasmine aroma and taste prevailed. No unwanted, highly intense tastes such as paper-like or bland taste were reported in the studied te infusions. The teas analyzed were characterized by a similar chemical composition, except for the content of protein, fat and water.
Authors and Affiliations
Dominika Plust, Barbara Czerniejewska-Surma, Zdzisław Domiszewski, Grzegorz Bieńkiewicz, Robert Subda, Tomasz Wesołowski
Keywords
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- EP ID EP147614
- DOI 10.15193/zntj/2011/76/090-097
- Views 67
- Downloads 0
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