The Relation of Chemical Content of Green Tea Liquors with their Taste

Abstract

The liquors of various green teas were subjected to both chemical analysis and sensual evaluation.
The correlation coefficients between palatability and content of constituents of Japanese Sencha of various grade were significantly positive as to amino acids, catechins and caffeine, and negative as to sugars. However, the coefficients were insignificant as to above substances except arginine in analysis of various green teas containing imported ones. The coefficient became significantly nagative as to catechins in the case of evaluation by certain panel members without specialized tea taster. Thus, the coefficient was variable as change of subject.
From the results of the multiple regressioun analyses, it was indicated that the relationship between palatability and chemical constituents was rather quadratic than linear. Furthermore, it seemed that palatability was more affected by cooperation of various constituents rather than a single one.