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 journalArticle

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 languageEnglish
Pages (from-to)98-104
Number of pages7
JournalJournal of the Korean Society of Food Science and Nutrition
Volume38
Issue number1
DOIs
Publication statusPublished - 2009 Jan

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

Fingerprint Dive into the research topics of 'Changes in quality characteristics of green tea beverage PET during high temperature storage'. Together they form a unique fingerprint.

Cite this