1994 Volume 41 Issue 4 Pages 272-276
Various test products of canned green tea drinks were subjected to both chemical analysis and sensory evaluation to investigate the effects of sample temperature for tasting and the content of constituents on their palatability. Canned green tea drinks were prepared with six infusion conditions; at 40°C, 50°C, 60°C, 70°C and 80°C for 3min and at 40°C for 10min. When they were tasted at 20°C and 55°C, the sample prepared with moderate infusion condition, at 60°C for 3min, had the best palatability among them. When they were tasted at 10°C, the sample infused at 50°C for 3min had the best palatability among them. As for the sample prepared with high infusion temperature, the higher the temperature for tasting, the better the palatability. On the contrary, as for the sample prepared with low infusion temperature, the lower the temperature for tasting, the better the palatability. These results might be caused by a difference in elution behavior of tea catechins with infusion temperature, and by dependence of threshold value of them in water on temperature for tasting. It was confirmed that acceptability of green tea drinks was not influenced by acidification down to pH5.05 with an addition of L-ascorbic acid to stabilize tea catechins.
