Quality evaluation of various green tea by the physico-chemical analysis and organoleptic characteristics
1988
Oh, S.L. | Lee, S.H. | Shin, D.H. (Korea Food Research Inst., Suwon (Korea R.)) | Chung, D.H. (Chungang Univ., Seoul (Korea R.). Dept. of Food Technology) | Sohn, T.H. (Kyongbuk National Univ., Taegu (Korea R.). Dept. of Food Technology)
To establish the evaluation method of Korean green tea, the correlation between physicochemical characteristics and sensory scores by the expert panels were investigated using 15 kinds of green tea manufactured in 1985 from Korea, Taiwan and Japan. Tannin, caffeine and total free amino acid contents of Korean green tea are higher than foreign ones, but the chlorophyll content is the highest in Japanese high grade green tea. Sixteen free amino acids including theanine were identified, and theanine, glutamic acid, aspartic acid and arginine contents which affect the brothy taste of green tea infusion were highest in Korean green tea. Sensory score for the color of Korean green tea infusion were lower than Japanese tea, but the flavor and taste were the best. In multiple regression analysis, the quality affecting factors of the green tea were elucidated as the caffeine(X1), chlorophyll b(X2), total free amino acid contents(X3), and L value(X4), of green tea infusion. The regression equation was expressed as Y=-21.5820+2.1691X1+0.0130X2+0.2314X3-0.0001X4 and then R** (2) was 0.8919
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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