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

doi:10.1016/j.heliyon.2023.e16802

Biochemical investigation of Bangladeshi black tea and their correlation to organoleptic quality evaluation

Heliyon. 2023 Jun 1;9(6):e16802. doi: 10.1016/j.heliyon.2023.e16802. eCollection 2023 Jun.

Authors

Md Rashedul Munim Khan¹, Md Atiqual Islam¹, Rayhan Uddin¹, Md Abul Kalam^{1

2}, Nabil Nawrose Baishakh¹, Pranti Barua¹, Md Habibur Rahman Talukder³, Iftekhar Ahmad¹

Affiliations

¹ Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh.
² Abul Khair Condensed Milk and Beverage Limited (Tea Testing and Blending), Chittagong, 4210, Bangladesh.
³ Department of Chemistry, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh.

Abstract

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.

Keywords: Black tea; Correlation coefficient; Qualitative parameters; Sensory quality.