Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas. Issue 54 (3rd September 2020)

• Record Type: Journal Article
• Authors: Deka, Himangshu; Barman, Tupu; Sarmah, Podma Pollov; Devi, Arundhuti; Tamuly, Pradip; Paul, Ranjit Kumar; Karak, Tanmoy
• Is Part Of: RSC advances. Volume 10:Issue 54(2020)
• Page Start: 32833
• Page End: 32842
• Publication Date: 2020-09-03
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/d0ra06254e
• Languages: English
• ISSNs: 2046-2069

Abstract

Abstract : This study compares the effects of two green tea processing techniques, viz. orthodox and CTC (curl, tear and crush) on the quality parameters and sensory profiles under the geographical and climatic conditions of Assam, India. Abstract : The present study compares the effects of two green tea processing techniques, viz. orthodox and CTC (curl, tear and crush) on the quality parameters and sensory profiles under the geographical and climatic conditions of Assam, India. The results showed that CTC green tea infusions had 13.3, 7.5, 7.1, 9.8, 5.4, 17.3, 17.1 and 18.6% more total polyphenol, total catechin, (−)-epigallocatechin-3-gallate (EGCG), (−)-epicatechin-3-gallate (ECG), (−)-epigallocatechin (EGC), (−)-epicatechin (EC), water extract and theanine level, respectively than the infusions prepared from orthodox green tea. The sensory evaluation preferred the orthodox over CTC processing mode. Risk assessment with daily consumption of five cups (10 g) of green tea reveals that the EGCG level is free from the risk of hepatotoxicity and caffeine will not inflict any health hazard.