Biochemical investigation of Bangladeshi black tea and their correlation to organoleptic quality evaluation
Md Rashedul Munim Khan,
Md Atiqual Islam,
Rayhan Uddin,
Md Abul Kalam,
Nabil Nawrose Baishakh,
Pranti Barua,
Md Habibur Rahman Talukder,
Iftekhar Ahmad
Affiliations
Md Rashedul Munim Khan
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
Md Atiqual Islam
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
Rayhan Uddin
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
Md Abul Kalam
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh; Abul Khair Condensed Milk and Beverage Limited (Tea Testing and Blending), Chittagong, 4210, Bangladesh
Nabil Nawrose Baishakh
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
Pranti Barua
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
Md Habibur Rahman Talukder
Department of Chemistry, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
Iftekhar Ahmad
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh; Corresponding author.
Black tea samples were investigated for theaflavin (TF), thearubigin (TR), highly polymerized substances (HPS), total liquor color (TLC), color index (CI), caffeine (CAF), total polyphenol content (TPC), antioxidant activity (DPPH) and organoleptic evaluation. The objectives of the study was to perform the biochemical analysis and organoleptic test of various black tea and develop a correlation between them. Overall correlation study showed that TF:TR and total liquor color, are significantly (p < 0.01) and positively correlated with the total quality score where the correlation coefficient was 0.970 and 0.969 respectively. Additionally, statistical analysis revealed a significant (p < 0.01) and positive correlation between total phenol contents and antioxidant scavenging activity (0.986), supporting the notion that TPC accounts for most of the antioxidants in tea extract. Qualitative characteristics and organoleptic tests were shown identical outcomes in this study.
