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Firing 5. Grading 6. Black Tea Production 7. Marketing Black Tea Beverage A. Composition B. Black Tea Aroma C. Preparation D. Consumption Patterns E. Quality 1. Terminology 2. Role of Theaflavin 3. Role of Caffeine ©1998 CRC Press LLC 4. Black Tea Varieties VIII. Green Tea A. Manufacturing B. Varieties C. Composition E. Quality IX. Other Teas A. Oolong Tea B. Brick Tea C. Flavored Teas X. XI. XII. Instant Tea Physiological Effects A. Introduction B. Vitamins C. Minerals D. Polyphenols Conclusions References I.

HPLC was applied to analysis of caffeine, trigonelline, nicotinic acid, and sucrose in Arabica and Robusta coffees. 37 Green and roasted coffee samples were used in this study, and degradation of sucrose and trigonelline, with formation of nicotinic acid, was followed during roasting. 4% being lost under severe roasting. Sucrose was degraded rapidly during processing, light roasting producing a 97% loss and dark roasting degrading it completely. Loss of trigonelline was strongly dependent on degree ©1998 CRC Press LLC of roasting, being higher in the Robusta coffee.

In the second example, allopurinol, oxypurinol, hypoxanthine, and xanthine were assayed simultaneously using GC-MS. D. High-Performance Liquid Chromatography HPLC has seen meteoric rise in its use as a tool in the area of methylxantbine and xanthine derivative analysis. 58 requires no extraction and only a dilution with acetonitrile prior to analysis. , 59 samples are extracted with chloroform:hexane (7:3) prior to analysis. Another method by Soldin and Hill60 extracts serum with a mixture of chloroform:isopropanol (95:5) prior to analysis.

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