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Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea

Title
Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea
Authors
Lee S.M.Chung S.-J.Lee O.-H.Lee H.-S.Kim Y.-K.Kim K.-O.
Ewha Authors
김광옥이혜성
SCOPUS Author ID
김광옥scopus; 이혜성scopus
Issue Date
2008
Journal Title
Journal of Sensory Studies
ISSN
0887-8250JCR Link
Citation
vol. 23, no. 4, pp. 450 - 467
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Although the infusing condition of green tea is critical in determining green tea quality, the green tea industries lack a validated standardized tea preparation procedure. The objectives were (1) to develop an effective sample preparation and presentation procedure to conduct an objective sensory analysis; and (2) to elucidate the effects of green tea types and infusing conditions on the sensory characteristics of green tea. The optimum infusing times for green tea at two temperatures (60 and 80C) were determined using the just-about-right scale evaluated by consumers. Then, a descriptive analysis was conducted. The panelists developed 16 descriptors, and determined the reference samples and the tasting procedure. The optimum infusing time-temperature combinations are approximately 3 min at 60C or 1 min at 80C. The intensity of fermented-like flavor increased, but cut grass and floral flavor decreased with the lower-graded tea leaf. Samples infused at 60C-3 min were sweeter but less bitter than samples at 80C-1 min. © 2008, The Author(s).
DOI
10.1111/j.1745-459X.2008.00165.x
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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