Sensorial properties of ice tea as affected by packaging

The aim of this research was to determine changes in sensorial properties o f ice tea (peach and pear flavoured) filled in polyethylene terephtalate bo ttles (PET) and tin cans. Bottles and cans were stored at 2 degreesC and at 20 degreesC for 12 weeks. Analyses were carried out weekly on tin, iron, a luminum, 5-hydroxymethyl-2-furfuraldehyde (HMF), ascorbic acid and colour i ntensity. As expected, canned ice tea had higher concentration of tin, iron and aluminum as a result of migration from packaging material. Concentrati on of metal ions appeared not to be influenced by storage time but depended mainly on the quality of single can. Concentration of HMF, which indicates intensity of heat treatment, increased during storage. HMF and colour inte nsity (darker colour) were higher in canned ice tea and higher at higher st orage temperature in all treatments. Retention of aroma compounds was bette r in pear flavoured ice tea and always higher in ice tea packed in PET bott les. The level of ascorbic acid decreased during storing with increased tem perature. Faster decrease was always observed in ice tea packed in PET bott les. Sensorial properties that dictate the consumer acceptance classified i ce tea packed in PET bottles superior compared to those packed in cans.