Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

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dc.contributor.author Lee, Jeehyun
dc.contributor.author Chambers, Delores
dc.contributor.author Chambers, Edgar, IV
dc.date.accessioned 2018-07-31T20:04:09Z
dc.date.available 2018-07-31T20:04:09Z
dc.date.issued 2013-11-29
dc.identifier.uri http://hdl.handle.net/2097/39086
dc.description Citation: Lee, J., Chambers, D., & Chambers, E. (2013). Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times. Foods, 2(4), 554–571. https://doi.org/10.3390/foods2040554
dc.description.abstract Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown. The objectives of this study were to determine how the aroma and flavor of green teas change as they are brewed multiple times, to determine if a relationship exists between green tea flavors and green tea volatile compounds, and to suggest the number of times that green tea leaves can be brewed. The first and second brews of the green tea samples provided similar flavor intensities. The third and fourth brews provided milder flavors and lower bitterness and astringency when measured using descriptive sensory analysis. In the brewed liquor of green tea mostly linalool, nonanal, geraniol, jasmone, and β-ionone volatile compounds were present at low levels (using gas chromatography-mass spectrometry). The geraniol, linalool, and linalool oxide compounds in green tea may contribute to the floral/perfumy flavor. Green teas in leaf form may be brewed up to four times: the first two brews providing stronger flavor, bitterness, and astringency whereas the third and fourth brews will provide milder flavor, bitterness, and astringency.
dc.relation.uri https://doi.org/10.3390/foods2040554
dc.rights Attribution-NonCommercial-ShareAlike 3.0 Unported (CC BY-NC-SA 3.0)
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/3.0/
dc.subject Flavor
dc.subject Green Tea
dc.subject Multiple Brews
dc.subject Sensory
dc.subject Volatile Compounds
dc.title Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times
dc.type Text
dc.date.published 2013
dc.citation.doi 10.3390/foods2040554
dc.citation.issn 2304-8158
dc.citation.issue 4
dc.citation.jtitle Foods
dc.citation.volume 2
dc.description.version Article: Version of Record


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Attribution-NonCommercial-ShareAlike 3.0 Unported (CC BY-NC-SA 3.0) Except where otherwise noted, the use of this item is bound by the following: Attribution-NonCommercial-ShareAlike 3.0 Unported (CC BY-NC-SA 3.0)

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