Flavor evaluation of five varieties of strawberry runner roasted tea

Abstract

For strawberry runner roasted tea under development as an effective use of strawberry runners, we performed the sensory evaluation and aroma components of the roasted tea prototyped from five varieties, namely, “Benihoppe,” “Tochiotome,” “Ibarakiss,” “Toukun,” and “Amaekubo.” From sensory testing, “Ibarakiss” and “Benihoppe” were found to have high scores for “grain aroma” and “burnt.” Principal component analysis of the aroma components obtained using gas chromatography-mass spectrometry indicated approximately three groups, and characteristic aroma components were found for each group.