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A comparison of the flavor of green teas from around the world.
J Sci Food Agric. 2014 May; 94(7):1315-24.JS

Abstract

BACKGROUND

Green teas can be grouped based on their flavor profiles. The country of origin appears to have a strong influence on the flavor of green tea probably because similar processing methods are widely used within each particular country and flavor is dependent, in part, on processing. The aim of this article is to determine what flavor differences exist among a wide range of green teas (n = 138) produced in various countries.

RESULTS

In this study we found that roast-processed teas were mostly responsible for brown-related flavors and steam-processed teas were responsible for green-related flavors. The prices of the green teas did not differentiate the flavors of the samples. Often highly priced green teas were grouped with low-priced green teas from the same manufacturer or country of origin according to their flavor attributes.

CONCLUSIONS

Differences in the tea plant varieties or cultivars likely affects flavors in green tea. However, those were not known for many samples in this research and more study will be needed to determine the effects of specific differences in varieties or cultivars.

Authors+Show Affiliations

The Sensory Analysis Center, Kansas State University, Manhattan, Kansas, 66506, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

24115103

Citation

Lee, Jeehyun, et al. "A Comparison of the Flavor of Green Teas From Around the World." Journal of the Science of Food and Agriculture, vol. 94, no. 7, 2014, pp. 1315-24.
Lee J, Chambers DH, Chambers E. A comparison of the flavor of green teas from around the world. J Sci Food Agric. 2014;94(7):1315-24.
Lee, J., Chambers, D. H., & Chambers, E. (2014). A comparison of the flavor of green teas from around the world. Journal of the Science of Food and Agriculture, 94(7), 1315-24. https://doi.org/10.1002/jsfa.6413
Lee J, Chambers DH, Chambers E. A Comparison of the Flavor of Green Teas From Around the World. J Sci Food Agric. 2014;94(7):1315-24. PubMed PMID: 24115103.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A comparison of the flavor of green teas from around the world. AU - Lee,Jeehyun, AU - Chambers,Delores H, AU - Chambers,Edgar,4th Y1 - 2013/11/07/ PY - 2013/08/09/received PY - 2013/09/10/revised PY - 2013/09/20/accepted PY - 2013/10/12/entrez PY - 2013/10/12/pubmed PY - 2014/12/20/medline KW - descriptive sensory analysis KW - flavor KW - green tea SP - 1315 EP - 24 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 94 IS - 7 N2 - BACKGROUND: Green teas can be grouped based on their flavor profiles. The country of origin appears to have a strong influence on the flavor of green tea probably because similar processing methods are widely used within each particular country and flavor is dependent, in part, on processing. The aim of this article is to determine what flavor differences exist among a wide range of green teas (n = 138) produced in various countries. RESULTS: In this study we found that roast-processed teas were mostly responsible for brown-related flavors and steam-processed teas were responsible for green-related flavors. The prices of the green teas did not differentiate the flavors of the samples. Often highly priced green teas were grouped with low-priced green teas from the same manufacturer or country of origin according to their flavor attributes. CONCLUSIONS: Differences in the tea plant varieties or cultivars likely affects flavors in green tea. However, those were not known for many samples in this research and more study will be needed to determine the effects of specific differences in varieties or cultivars. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/24115103/A_comparison_of_the_flavor_of_green_teas_from_around_the_world_ L2 - https://doi.org/10.1002/jsfa.6413 DB - PRIME DP - Unbound Medicine ER -