Changes in quality characteristics of green tea beverage PET during high temperature storage

Gyeong Hweon Lee; Im Joung La; Hyeok Jun Cho; Myeong Jai Yea; Seung Bae Kim; Ji Yong Park; Seong Ho Kim

doi:10.3746/jkfn.2009.38.1.098

Changes in quality characteristics of green tea beverage PET during high temperature storage

Gyeong Hweon Lee, Im Joung La, Hyeok Jun Cho, Myeong Jai Yea, Seung Bae Kim, Ji Yong Park, Seong Ho Kim

Research output: Contribution to journal › Article › peer-review

1 Citation (Scopus)

Abstract

The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at 60°C. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and α-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.

Original language	English
Pages (from-to)	98-104
Number of pages	7
Journal	Journal of the Korean Society of Food Science and Nutrition
Volume	38
Issue number	1
DOIs	https://doi.org/10.3746/jkfn.2009.38.1.098
Publication status	Published - 2009 Jan

All Science Journal Classification (ASJC) codes

Food Science
Nutrition and Dietetics

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Cite this

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abstract = "The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at 60°C. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and α-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.",

author = "Lee, {Gyeong Hweon} and La, {Im Joung} and Cho, {Hyeok Jun} and Yea, {Myeong Jai} and Kim, {Seung Bae} and Park, {Ji Yong} and Kim, {Seong Ho}",

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T1 - Changes in quality characteristics of green tea beverage PET during high temperature storage

AU - Lee, Gyeong Hweon

AU - La, Im Joung

AU - Cho, Hyeok Jun

AU - Yea, Myeong Jai

AU - Kim, Seung Bae

AU - Park, Ji Yong

AU - Kim, Seong Ho

PY - 2009/1

Y1 - 2009/1

N2 - The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at 60°C. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and α-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.

AB - The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at 60°C. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and α-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.

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Changes in quality characteristics of green tea beverage PET during high temperature storage

Abstract

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