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 1

Fingerprint

Beverages
Torque
green tea
Tea
storage temperature
beverages
flavor
Astringents
torque
Hexanols
Menthol
bottles
Temperature
Catechin
Caffeine
terpineol
Ascorbic Acid
menthol
Color
Gases

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

Cite this

Lee, Gyeong Hweon ; La, Im Joung ; Cho, Hyeok Jun ; Yea, Myeong Jai ; Kim, Seung Bae ; Park, Ji Yong ; Kim, Seong Ho. / Changes in quality characteristics of green tea beverage PET during high temperature storage. In: Journal of the Korean Society of Food Science and Nutrition. 2009 ; Vol. 38, No. 1. pp. 98-104.
@article{aabcfd541dbc482c9ea54c487357b163,
title = "Changes in quality characteristics of green tea beverage PET during high temperature storage",
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}",
year = "2009",
month = "1",
day = "1",
doi = "10.3746/jkfn.2009.38.1.098",
language = "English",
volume = "38",
pages = "98--104",
journal = "Journal of the Korean Society of Food Science and Nutrition",
issn = "1226-3311",
publisher = "Korean Society of Food Science and Nutrition",
number = "1",

}

Changes in quality characteristics of green tea beverage PET during high temperature storage. / Lee, Gyeong Hweon; La, Im Joung; Cho, Hyeok Jun; Yea, Myeong Jai; Kim, Seung Bae; Park, Ji Yong; Kim, Seong Ho.

In: Journal of the Korean Society of Food Science and Nutrition, Vol. 38, No. 1, 01.01.2009, p. 98-104.

Research output: Contribution to journalArticle

TY - JOUR

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 - 2009/1/1

Y1 - 2009/1/1

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.

UR - http://www.scopus.com/inward/record.url?scp=66549096877&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=66549096877&partnerID=8YFLogxK

U2 - 10.3746/jkfn.2009.38.1.098

DO - 10.3746/jkfn.2009.38.1.098

M3 - Article

AN - SCOPUS:66549096877

VL - 38

SP - 98

EP - 104

JO - Journal of the Korean Society of Food Science and Nutrition

JF - Journal of the Korean Society of Food Science and Nutrition

SN - 1226-3311

IS - 1

ER -