Relation of Amino Acids with the Sensory Test Evaluation of Green Tea Liquors

Abstract

With 12 samples of Sencha (ordinary green tea) of high middle and low grade, analyses of amino acids and sensory test were carried out on the liguors prepared as usual. Kramer's method was employed for the evaluation of sensory test. As the results, the amounts of amino acids, as theanine, glutamic acid, asparatic acid, serine, threohine, alanine, and arginine in the samples evaluated as desirable at 5% level were higher than that of undesirable one. There was also significant difference in the pattern of amino acids between the desirable samples and undesirable one.