Search and Access Archived Conference Presentations

The 2010 ASHS Annual Conference

3621:
Quality Evaluation of Scented Green Tea Manufactured by the Fixing Time Based On the Chemical Factors

Monday, August 2, 2010
Springs F & G
Gyeong-suk Jo, PhD, Horticultural Research Institute of Research & Development Bureau, Jeollanamdo Agricultural Research & Extension Service, Najusi, Jeollanamdo, South Korea
Min Young Kim, Research & Development Bureau, Future Agricultural Research Institute, Jeollanamdo Agricultural Research and Extension Services, Najusi, South Korea
Ki Sun Kim, Seoul National University, Seoul, South Korea
In the quality estimate of the scented green tea per fixing time, the 12-hour fixing time obtained the highest score in the flavor and taste, followed by the 18, 6, 24 hours of the fixing time and the control group of the green tea.  The appearance color and the color tone of interior quality were observed to be the best in the untreated green tea and they became deteriorated as the fixing time increased, showing the 24-hour fixing time had the lowest value of chromaticity, and the tea with that fixing time was shown to have the most severe degree of fading, that is, the green color was remarkably decreased and its browning process was actively expanded. The total score for all the teas was highest in the 12-hour fixing time as 85.3, followed by the 18 hours, 6 hours and 24 hours of the fixing times. Even the scented green teas with the fixing time having the lower score were also evaluated to be "good" and "slightly good" and in addition, the evaluation was better than that of the control group as evaluated to be "normal". And there were no great differences in the quality between those scented green teas.
See more of: Produce Quality/Health Properties 1 Posters
See more of: Oral and Poster Abstracts