Analysis of tea and coffee quality components.pptx

Analysis of tea and coffee quality components Chatenya Garg - 118036 Haroshit Tandon - 118052 Keshav Ks -118066 Pooja - 118094 Shreya Aggarwal- 118130

Analysis of tea and coffee quality components Chirantan Sandip Saigaonkar FTS/2020/41 Shramshakti college of food technology, Maldad [email protected]

WHAT ARE THE DIFFERENT GRADES OF TEA? We know that Green tea , black tea , oolong and white tea all come from the same plant and it is basically the processing that makes them different. There are many different Grading system that are used around the world depending on the country of origin like British Grading System Chinese tea Grading Japanese Tea Grading In India we Generally use British Grading System which comes from the time when Dutch East India Company was expanding its tea empire.

British Grading system also called Orange Pekoe British Grading system is also called Orange Pekoe system which was originally used for Black Tea The Orange Pekoe grading System basically is based on Size of tea leaf how it looks and whether it looks and whether it is broken or whole. The higher grades of tea are harvested from the very top bud in a tea shrub. The lower grades are harvested from the lower, larger leaves

When grading most Orthodox teas, the starting point is Pekoe (P), or a relatively whole leaf tea. Keep in mind this system was designed for black teas, so "whole leaf" doesn't mean literally a perfect, unbroken leaf from the bush, as black teas are rolled and oxidized. The next smaller size would be around a BOP - Broken Orange Pekoe and go down from there. Tea makers then add modifiers to describe the leaf in more detail: FOP (Flowery Orange Pekoe, meaning some of the leaves look open like crushed flower petals) or GFOP (Golden Flowery Orange Pekoe - there are lots of golden leaves in the tea). The idea is that more descriptors indicate "better" quality, or a more fancy tea . After that, even more letters are added, signifying even higher quality. For example, SFTGOP1 stands for Special Finest Tippy Golden Flowery Orange Pekoe 1. British Grading system

P.F.A Act 1954: Minimum quality standards for tea Tea is considered adulterated if the product sold as tea contains adulterants emanating from any material other than tea leaves. Addition of tea waste to good tea will also result in substandard tea. To prevent the addition of colouring material or inorganic salts, Prevention of Food Adulteration Act 1954 (PFA) was brought into force by the Government of India as a statutory requirement. These specifications are to be fulfilled by the teas and that which fail to meet these requirements are deemed to be adulterated and cannot be traded.

Tea Tea shoot, contains a full complement of enzymes, biochemical intermediates, carbohydrates, proteins and lipids. In addition, tea shoot is distinguished by its remarkable content of polyphenols and methyl xanthines (caffeine and other purines, such as theobromine and theophylline). Popularity of tea as a beverage may be due to the presence of these two groups of compounds which are mainly responsible for the unique taste of tea, in addition to various compounds associated with tea aroma. Chemical composition of tea shoot varies with agroclimatic condition, season, cultural practice and the type of material.

Expert Tasters in Tea Industry Expert tasters continue to play a very important role, in determining quality and suitability of individual lots of tea, in ensuring consistency of existing blends and in formulating new blends. Training of expert tasters is, however, a lengthy and expensive procedure and, inevitably, greater or lesser degree of subjectivity becomes involved. A number of chemical parameters have been proposed for assessing the quality of both the fresh and processed leaf. A good correlation exists between total theaflavin content and quality

TEA Quality parameters Theaflavins (TF) Thearubigins (TR) High polymerized substances (HPS) Total liquor color (TLC) and Total soluble solids (Water extract) .

Why theaflavins are important? The enzyme polyphenol oxidase plays a key role in tea fermentation; it is present in chloroplasts. In intact plant, the enzyme is not in contact with the substrates, flavanols. The idea behind fermentation is to bring the enzyme and substrate together in the presence of oxygen by rupturing the membrane so that polyphenols can diffuse into the cytoplasm. As a first step during fermentation, the catechins are oxidised to highly reactive, transient orthoquinones by PPO. The quinones, thus derived from a simple catechin and a gallocatechin, dimerise to produce theaflavins which are orange-red substances that contribute significantly to astringency, briskness, brightness and colour of tea beverage.

TEA TF has a direct correlation with quality and price realization. TF contribute towards the briskness and brightness of tea liquor. During the course of fermentation, TF progressively increases till an optimum fermentation time, the period at which maximum quality is observed. TR are complex condensation products of oxidized catechins with TF. Together with HPS, TR increases the color, mouth feel and body of the tea liquor. Very high levels of TR indicate over fermentation. Similarly, very high levels of HPS and TLC also imply over fermentation. Low levels of TR indicate under fermentation and the liquor tastes harsh. TF: TR ratio: Ideal fermentation produces a proper balance between TF and TR. In order to have liquor with all the desirable attributes, the TF: TR ratio should be around 1:lOto 1:12.

Total Soluble Solids Total Soluble Solid(TSS) or water extract has a direct influence on the cuppage. Higher Value of TSS indicates a better quality of the raw material. TSS include TF, TR. Increase in these contents with an increase in TSS then more will be its thickness and better will be the mouth feel. Maximum mean value of tea TSS is 36%, which is totally dependent on the type, time and fermentation of the leaves. Measuring TSS can be done with device like refractometer, digital for high accuracy.

Flush is the period when the tea plants start growing new leaves to be harvested . The tea leaves can be harvested by hand or machine, determining the type of tea produced. When the tea plants ‘awaken’ after being dormant during winter, the growing season of the year begins, leading to spring harvest and completing a ‘flush’. While the term varies across tea growing regions, Darjeeling teas are commonly referred to as ‘ First Flush ’ and ‘ Second Flush ’. First Flush The first growth right after dormancy is called the first flush. Depending on the location, the harvest time varies from late February to mid April, or from early March through mid April. Also called the Easter Flush or the Spring Flush, this is considered the best flush of the growing season, bringing in high prices from tea connoisseurs. The leaves are picked when they are quite tender along with the new shoots on the tea bushes. What is a flush?

What is a flush? Plucked in a bud-and-two-leaves combination, the pickings of the first flush contain the most antioxidants or catechins, L-theanine stimulant, and also caffeine. This teas shelf life isn’t long. First flush tea is described as a light infusion with delicate tasting, having a pale color with light yellow to red cup color, giving out a flowery aroma. It could be made into black tea , white, or even greenish and peachy tea.As soon as the first flush ends, the rains pour in, letting the plants soak up the water and entering a brief dormant stage before the next cycle of growth.A good example of first flush teas can be the Darjeeling First Flush . It’s loved worldwide for its fine flavor and delicate tast e.

Second Flush After the brief dormancy, Second Flush follows, irrespective of whether there has been an ‘in-between’ harvest or not. Between May to June, the tea leaves are picked and are characterized as well-rounded, fruity and mature, flavored tea leaves. Tea brewed from these leaves is less astringent and more improved than the first flush. The liquid is bright and has a muscatel character, which is perfect to go with raspberry or scones and other delicacies. Its taste is distinctive and slightly on the sweet side. The Darjeeling Second Flush also makes for a delicious but mild green tea, which is quite different from other varieties. In conclusion, the main difference between tea flushes is the season in which they are harvested, the way the leaves are processed and most importantly their unique flavor.

Analysis of Coffee Quality

Introduction Coffee quality is a function of physical appearances, organoleptic cup-quality, and inherent chemical constituents of the green bean produced. It depends mainly on genetic factors, environment, agronomy, processing, storage, preparing beverage and taste of consumer. Processing plays a crucial role in quality determination. Human controlled ones such as pre and post-harvest processing techniques, grading, packing and transporting are believed largely to contribute to coffee quality.

Sensory Evaluation The aroma, mouthfeel and taste of a cup of coffee depend on a multitude of factors: environmental effect, human intervention, blends of different origins, roasting, beverage preparation method, etc. A change in this complex chain leads to taste variations. In order to assess and quantify them, the product has to be tasted. Physical analysis of green coffees is not enough to determine the quality of a batch. It has to be completed by an organoleptic analysis of the beverage.

What does sensory analysis of coffee involve? It is used to: detect or measure sometimes tiny differences between products, describe a product and establish its sensory profile, assess the quality of a product or evaluate is acceptability to consumers.

Evaluation Procedure Raw quality evaluation : First, the moisture content in the samples should be measured on the same day of roasting. Based on the given parameter raw quality should be assessed for screen size, shape and make, color and odor depends on value in Table 1. For dry processed coffee instead of color, defect count should be applied (Table 2).

Screen size analysis : Bean size distribution should be carried out by means of rounded perforated plate called screen. The screen holes are specified in 1/64 inch, which means 14/64 of an inch diameter of the screen. The coffee bean above screen size 14 should be recorded as percentage. Shape and make : It is an important green bean physical characteristic of coffee. It affects the roasting process and subsequently reduces cup quality. The shape and make indicates the bean boldness and uniformity in a sample. Evaluated as very good, good, fairly good, mixed, and small and weighted accordingly.

Colour : It is another physical characteristic of coffee quality. It is evaluated as bluish, grayish, greenish, coated, faded, white, and weighted. Odor : Odor of clean coffee bean evaluated as one of physical coffee quality. Olfaction evaluated as clean, clean, trace, light, moderate, and strong.

SCAA Method of Coffee Grading The green coffee beans classification standard provided by the SCAA i.e, Speciality Coffee Association of America is an excellent method to compare coffee beans. Three-hundred grams of properly hulled coffee beans should be sorted using screens 14, 15, 16, 17, and 18. The coffee beans remaining in each screen is weighed and the percentage is recorded. Since classifying 300 grams of coffee is very time consuming, 100 grams of coffee is typically used. If you are dealing with a high grade coffee with only a few defects, use 300 grams. If the coffee is of a lower quality with many defects, 100 grams is enough in a correct classification as either Below Standard Grade or Off Grade. The coffees then must be roasted and cupped to evaluate cup characteristics.

Specialty Grade Green Coffee (1): Specialty green coffee beans have not more than 5 full defects in 300 grams of coffee. No primary defects are allowed. A maximum of 5% above or below screen size indicated is tolerated. Specialty coffee must possess at least one distinctive attribute in the body, flavor, aroma, or acidity. Must be free of faults and taints. Moisture content is between 9-13%. Premium Coffee Grade (2): Premium coffee must have not more than 8 full defects in 300 grams. Primary defects are permitted. A maximum of 5% above or below screen size indicated is tolerated. Must possess at least one distinctive attribute in the body, flavor, aroma, or acidity. Must be free of faults and may contain only 3 quakers. Moisture content is between 9-13%.

Exchange Coffee Grade (3): Exchange grade coffee must have no more than 9-23 full defects in 300 grams. It must be 50% by weight above screen size 15 with no more than 5% of screen size below 14. No cup faults are permitted and a maximum of 5 quakers are allowed. Moisture content is between 9-13%. Below Standard Coffee Grade (4): 24-86 defects in 300 grams. Off Grade Coffee (5): More than 86 defects in 300 grams.

Roasting, grinding and preparing brew Roasting The roaster machine is heated up to 180 oC to 200 oC and then 100 g green coffee beans per sample put into the roasting cylinder. Above screen size, 14 sieved samples should be used for roasting. Based on processing method, samples can be roasted for six to eight minutes. Time for dry processed coffee is six minutes and for wet processed coffee eight minute. Medium roasting color is used. Grinding The roasted coffee samples are ground to medium size using electrical grinder. Half of the roasted coffee of each sample is used for grinding. Ground sample is then kept in plastic bag.

Preparing brew Eight gram of coffee powder is used in each cup, with 180 ml capacity. Fresh boiled water is poured on to the ground coffee up to about half size of the cup, followed by stirring to ensure the homogeneity of the mixture. Before filling the cup to full size, the volatile aromatic quality and intensity parameters should be evaluated by sniffing. Then, cups filled to the full size (180 ml) and left to settle. Allow the grinds to steep undisturbed or steeled. After three minutes, the floater can be skimmed and the brew ready for cup tasting.

Cup quality evaluation This provides a systematic means of recording eight important quality attributes. These include: aromatic intensity aromatic quality Acidity astringency bitterness body flavor and overall quality. Perception of after taste aromatic quality can be recorded as winey, citrus, mocha, fruity, spicy and flora. The brew must not be very hot or cold.

Definition and scale of cup quality attributes 1)Aromatic intensity It is a magnitude of aroma and is evaluated based on scale 0 to 5. (Where: 0 = Nil 1 = Very light 2 = Light 3 = Medium 4 = Strong 5 = Very strong) 2)Aromatic quality It is sensation that is hard to separate from flavor. The aroma contributes to the flavors are discern on our palates. Subtle nuance, such as ‘Floral’ or ‘winey’ characteristics, are obtained from the aroma of brewed coffee. The scale ranges from 0 to 5. (Where: 0 = Nil 1 = Bad 2 = Regular 3 = Good 4 = Very good 5 = Excellent)

Acidity It is a sensation of dryness that the coffee brew produces under the edges of the tongue and on the back of the palate. Acidity indicates the bitter or acidic balance and the presence of a sweet caramel aftertaste. High acidity coffee has a pointed sharp pleasing flavor. It can be evaluated as (0 = Nil; 2 = Very light (Lacking); 4 = Light; 6 = Medium; 8 = Strong (Moderately pointed); 10 = Very strong (Pointed) ) Astringency It is described complex sensation accompanied by shrinking, drawing or puckering mucosal surface in the mouth, produced by like tannins and sloe tannins. It can be evaluated using a scale ranging from 0 to 5. (Where 5 = Nil 4 = Very light 3 = Light 2 = Medium 1 = strong 0 = very strong)

Body Body is a feeling of coffee in our mouth. It is the viscosity, heaviness, thickness or richness that is perceived on the tongue. It can be evaluated using a scale ranging from 0 to 10. (Where: 0 = Nil 2 = Very light 4 = Light 6 = Medium 8 = Strong (Moderately full) 10 = Very strong (Full)) Bitterness Bitterness is the perception of coffee brew on the tongue of panelist during cup tasting. It is opposite to sweetness. It can be evaluated using a scale ranging from 0 to 5. (Where: 5 = Nil, 4 = Very light 3 = Light 2 = Medium 1 = Strong 0 = Very strong)

Flavor I t is the overall perception or character of the coffee in the mouth. It indicates fragrance of the liquor either by direct inhaling of the vapors arising from the cup or nasal perception of the volatile substances evolving in the mouth. Acidity, aroma, and body are components of the flavor . The balance of these quality attributes gives good flavor. Scale ranges from 0 to 10. (Where 0 = Nil (unacceptable) 2 = bad 4 = Fire (regular) 6 = Average 8 = Good 10 = Very good) Overall quality It can be recorded based on all the liquor quality attributes (intensity, aromatic quality, acidity, astringency, body, bitterness, and flavor). The scale ranges from 0 to 10. (Where: 0 = Unacceptable 2 = Bad 4 = Regular 6 = Good 8 = Very good 10 = Excellent)

Each quality attribute will be subjected to statistical analyses and based on the treatment effect the quality attribute evaluated. The total of raw and cup quality evaluation will be used for final coffee quality judgment . Total coffee quality evaluation

References: https://search.proquest.com/openview/20c06cce388846906edacd76457ec14d/1?pq-origsite=gscholar&cbl=1936340#:~:text=The%20amount%20of%20TSS%20was,at%2028%2D29%C2%B0C https://www.thewhistlingkettle.com/a/info/blog/what-are-the-different-grades-of-tea . http://www.coffeeresearch.org/coffee/scaaclass.htm https://www.researchgate.net/publication/285366779_Sensory_evaluation_of_commercial_coffee_brands_in_Colombia

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