Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and Korea

Journal of Food Science - Tập 75 Số 2 - 2010
Jee-Hyun Lee1, Delores H. Chambers1
1Drexel University, Philadelphia, United States

Tóm tắt

ABSTRACT:  In the past, green tea has been one of the least popular nonalcoholic beverages for U.S. consumers. However, green tea has been receiving attention because of its potential health benefits. Knowing which green tea flavor attributes contribute to consumer liking will help the fast growing green tea business including green tea importers, tea shops, and beverage companies to understand which characteristics are most accepted by U.S. consumers. The objectives of this study were (1) to examine differences in acceptability of commonly available loose leaf and bagged green teas available from the major exporters to the U.S. (Japan, Korea, and China) and (2) to determine which green tea flavor characteristics are related to consumers' liking. In the study, consumers from the U.S. evaluated 6 green tea samples from China, Japan, and Korea for acceptability. A highly trained panel also evaluated the green tea samples to provide descriptive sensory attributes that might be related to acceptability. We found that U.S. consumers liked green tea samples with lower flavor intensity and lower bitterness intensity. Consumers' acceptability of green tea was negatively correlated with spinach and animalic flavor and bitterness and astringency of green teas evaluated using descriptive sensory analysis, but the correlation was only moderate. To learn what green tea flavor characteristics influence consumers' liking, future studies using more green tea samples with different flavor profiles are needed.

Từ khóa


Tài liệu tham khảo

AICR (The American Inst. for Cancer Research), 2005, Green tea frequency tabulation report June 17‐21, 2005, 34

Arts ICW, 2008, A review of the epidemiological evidence on tea, flavonoids, and lung cancer, J Nutr, 1561S, 10.1093/jn/138.8.1561S

10.1080/07315724.2007.10719627

Buss D, 2006, Tea time: falling prices and rising consumer interest drives U.S. demand, New Nutr Bus, 11, 27

10.1111/j.1365-2621.2005.tb11530.x

Choi SH, 2002, Korean tea, world tea: get to know and drink (in Korean), 306

10.1201/9780203907993

Iso H, 2006, The relationship between green tea and total caffeine intake and risk for self‐reported type 2 diabetes among Japanese adults, J Am Coll Physicians, 144, 554

10.1016/S0924-2244(99)00044-8

Kim JT, 1996, Science and culture of tea (In Korean), 360

Kelly SP, 2008, L‐Theanine and caffeine in combination affect human cognition as evidenced by oscillatory alpha‐band activity and attention task performance, J Nutr, 1572S, 10.1093/jn/138.8.1572S

10.3136/nskkk.44.112

10.1021/jf020498j

Kwon IB, 1990, A study on the determination of caffeine in coffee, black tea and green tea by high performance liquid chromatography, Kor J Food Hygiene, 5, 213

10.1111/j.1745-459X.2007.00105.x

LeeJ ChambersDH ChambersEIV.2007.Green tea flavor description: a focus on differences in green and brown flavor notes. In:ValentinD NguyenDZ PelletierL editors.Proceedings of the SPICE 2007 (New Trends in Sensory Evaluation of Food and Non‐Food Products). p75–84.

Lee OH, 2008, Sensory characteristics and consumer acceptability of various green teas, Food Sci Biotechnol, 17, 349

10.1111/j.1745-459X.2008.00165.x

10.1111/j.1750-3841.2009.01100.x

10.1111/j.1365-2621.2005.tb08337.x

10.1111/j.1745-459X.1997.tb00068.x

10.1093/carcin/bgl024

Tea Experiment Station [Internet]. Bosung Jeonnam South Korea : Tea experiment station; c1997‐2007. Available from:http://bosungt.jares.go.kr/. Accessed Aug 13 2008 (in Korean).

10.1016/0963-9969(95)00028-3

Ukers WH, 1935, All about tea. Vol. 1, 559

10.1111/j.1745-459X.2009.00223.x

Wang HF, 2002, Tea: bioactivity and therapeutic potential, 89

Yamanishi T, 1977, Aroma of teas, Koryo (Flavor), 199, 89

Thông tin
Thông tin xuất bản

Journal of Food Science

Tập 75 Số 2

Thông tin tác giả