Compositional analysis of teas from Australian supermarkets
作者： Lihu Yao , Xu Liu , Yueming Jiang , Nola Caffin , Bruce D’Arcy
DOI: 10.1016/J.FOODCHEM.2004.11.009
关键词: Quality control system 、 Water content 、 Camellia sinensis 、 Black tea 、 Green leaf 、 Objective assessment 、 Food science 、 Total amino acids 、 Chemistry 、 Lower limit
摘要: Caffeine, total amino acids, water extract and moisture content are considered to be quality indicators for leaf teas and teabags. These analyses were examined in 20 leaf teas and 36 teabags sampled from Australian supermarkets. About 70% of the analysed samples showed a moisture content higher than the maximum accepted level, 6.5%, for tea storage and marketing by the tea industries and traders. Water appropriate extract of 15 samples out of 36 teabags was lower than that of the teas without teabags, which indicates that the …
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