Abstract
The palatability and antioxidative activity of a Nikkan-bancha infusion (Japanese traditional tea in Oyodo-cho, Nara) was evaluated to compare with green tea and roasted green tea. The aroma of Nikkan-bancha was measured by an electronic nose system to show greater similarity to hydrogen sulfide, organic acid and aldehyde, and a higher intensity of the aroma index than green tea and roasted green tea (p < 0.01). A sensory evaluation showed that the aroma of Nikkan-bancha was gentl and less forceful. Although the taste sensor showed less umami, and astringency, and more bitterness, the sensory evaluation showed higher more umami and sweetness, and less astringency. It was suggested that the astringency weakened umami and sweetness, but strengthened bitterness in the sensory evaluation of the tea infusion. The antioxidative activity of Nikkan-bancha was measured to be about half that of green tea.
