By Petri Murien
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Moss, , , Phytochem (1973) 12, 1947. H. J . S c i . Food Agric. (1964) 15, 19. Biswas, A . K . , Biswas, A . K . R. J. S c i . Food Agric. (1971) 22, 196. Biswas, A . K . , Sarkar, A . R . K. J. S c i . Food Agric. (1973) 24, 1457. T. J. Sci. Food Agric. (1972) 23, 227. Dykerhoff, H . , Armbruster, R. Hoppe Seyler's Zeitschrift fur Physiologische Chemie (1933) 219, 38. Haslam, E . , Strangroom, J . E . Biochem. J. (1966) 99, 28. , Yamada, K. Agr. Biol. Chem. (1972) 36, 1553. H. J . S c i . Food Agric.
ACS Symposium Series; American Chemical Society: Washington, DC, 1976. 2. SANDERSON ET AL. Polyphenolic Compounds in the Taste of Tea 25% d i s t i l l a t e from a f r e s h l y prepared tea beverage. Distillat i o n was c a r r i e d out i n a r o t o r y evaporator under vacuum a t 40°C and w i t h a condenser temperature a t -5°C F r a c t i o n a t i o n . The beverage s t r e n g t h t e a e x t r a c t was concent r a t e d t o about 2% (w/w) s o l i d s p r i o r t o f r a c t i o n a t i o n by s o l v e n t e x t r a c t i o n .
This p o i n t s out the s e r i o u s f a i l i n g s of the Roberts method (15) f o r e v a l u a t i n g tea beverages by measurement of t h e a f l a v i n s and thearubigins i n s p i t e of much work to e s t a b l i s h the v a l i d i t y of t h i s t e s t (25, 26, 27, 28). ; ACS Symposium Series; American Chemical Society: Washington, DC, 1976. 2. SANDERSON ET A L . Polyphenolic Compounds in the Taste of Tea The Taste Of I n d i v i d u a l P o l y p h e n o l i c Compounds Present In Tea I n f u s i o n s .