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Storage period effects on the qualitative characteristics of scented tea

Research Paper | July 1, 2013

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Shahram Sedaghathoor, Shiva Roofigari Haghighat, Seyed AhmadTagi Shokrgozar

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Int. J. Biosci.3( 7), 66-73, July 2013

DOI: http://dx.doi.org/10.12692/ijb/3.7.66-73


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An experiment was conducted with three types of essence. Chemical and organoleptical changes in tea quality were evaluated during one-year storage time. The trial was conducted as a Factorial experiment with two factors and three replications. The essences were distributed in four levels including: without essence, cardamom essence, bergamot essence and earl grey essence whereas the period of storage was: 0, 2, 4, 6, 8, 10 and 12 month storage. Desirability of the tea samples was assessed using a group of university students. Data were analyzed using SAS statistical software. The results showed that increase of moisture amount in bergamot tea was further/greater than other ones (6.06%). The Tea without essence has a lower rank of the total color and sensory scores. Thearubigin, TF/TR ratio and sensory scores were significantly decreased with over-time the storage (p≤0.01). The whole essence contents had deceased in all samples after one year storage period.


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Storage period effects on the qualitative characteristics of scented tea

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