Impact of genotype,seasons and manufacturing process on the activities of peptidase and lipoxygenase in tea |
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Authors: | Govindasamy Kottur Selvaraj Venkatesan Ramaswamy Shanmugasundaram Senthil Kumar Subramanian Murugesan |
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Affiliation: | (1) Tea Technology Division, UPASI Tea Research Foundation, Tea Research Institute, Nirar Dam BPO, Valparai, Tamilnadu, 642 127, India;(2) Measurement Division, Cavinkare Research Centre, Chennai, Tamilnadu, India;(3) Process Chemistry, Harrisons Malayalam Limited, Coimbatore, Tamilnadu, India |
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Abstract: | Tea flush shoots comprising three leaves and a bud were harvested from five different cultivars planted in a single area of
UPASI Tea Research Farm and analysed for lipoxygenase (LOX) and peptidase activities. Among the cultivars, UPASI-3 recorded
high peptidase activity, while UPASI-9 registered significantly higher lipoxygenase activity. This study suggested the influence
of genotype on these enzymes. Green leaves sampled during mid-April to May (Premonsoon) exhibited higher peptidase activities,
while LOX activity was predominant during monsoon period (June to August). Peptidase activity was higher in actively growing
tea tissues (bud) and decreased with shoot maturity, whereas LOX activity significantly increased with the maturity of shoot
from bud to third leaf and rapid decline in the internodes. During manufacturing process, the activity of both the enzymes
varied widely and maximum peptidase activity was observed in withered leaves and cut dhool had maximum LOX activity. The flavour analysis was carried out in green leaf, withered leaf, cut dhool, fermented dhool and black tea which indicated that the value of flavour index was higher in final black tea and lowest in green leaf. This
provides significant information that most of the aroma compounds are formed during processing (after harvesting only). |
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