Storage period effects on the qualitative characteristics of scented tea
Paper Details
Storage period effects on the qualitative characteristics of scented tea
Abstract
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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