EFFECTS OF SAMPLE TEMPERATURE FOR TASTING AND CONTENT OF CONSTITUENTSON PALATABILITY IN CANNED GREEN TEA DRINKS - STUDIES ON PRESERVATION OF CONSTITUENTS IN CANNED DRINKS .4.

Various test products of canned green tea drinks were subjected to bot h chemical analysis and sensory evaluation to investigate the effects of sample temperature for tasting and the content of constituents on t heir palatability. Canned green tea drinks were prepared with six infu sion conditions; at 40-degrees-C, 50-degrees-C, 60-degrees-C, 70-degre es-C and 80-degrees-C for 3 min and at 40-degrees-C for 10 min. When t hey were tasted at 20-degrees-C and 55-degrees-C, the sample prepared with moderate infusion condition, at 60-degrees-C for 3 min, had the b est palatability among them. When they were tasted at 10-degrees-C, th e sample infused at 50-degrees-C for 3 min had the best palatability a mong them. As for the sample prepared with high infusion temperature, the higher the temperature for tasting, the better the palatability. O n the contrary, as for the sample prepared with low infusion temperatu re, 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 thresho ld value of them in water on temperature for tasting. It was confirmed that acceptability of green tea drinks was not influenced by acidific ation down to pH 5.05 with an addition of L-ascorbic acid to stabilize tea catechins.