Browse > Article
http://dx.doi.org/10.3746/jkfn.2009.38.1.098

Changes in Quality Characteristics of Green Tea Beverage PET during High Temperature Storage  

Lee, Gyeong-Hweon (Lotte R&D Center)
La, Im-Joung (Lotte Confectionery Co., Ltd.)
Cho, Hyeok-Jun (Lotte R&D Center)
Yea, Myeong-Jai (Lotte R&D Center)
Kim, Seung-Bae (Lotte Confectionery Co., Ltd.)
Park, Ji-Yong (Dept. of Biotechnology, Yonsei University)
Kim, Seong-Ho (Dept. of Bio Food Science, Kyungbook Collage of Science)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.1, 2009 , pp. 98-104 More about this Journal
Abstract
The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at $60^{\circ}C$. 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 ${\alpha}$-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.
Keywords
green tea; beverage; high temperature storage; quality characteristics; PET;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Wee JH, Moon JH, Park KH. 1999. Catechin content and composition of domestic tea leaves at different packing time. Kor J Food Sci Technol 31: 20-23   과학기술학회마을
2 Park JH, Kim SW, Choi HK, Kim KS, Kim SC. 1997. Chemical components of Korean native tea plants. Kor J Med Crop Sci 5: 217-224   과학기술학회마을
3 Anan T, Iwasa K. 1997. The differences of flavor and chemical constituents characteristics between spring and summer green teas. Study of Tea 53: 74-81
4 Nakagawa M, Amano I. 1974. Evaluation method of green tea grade by nitrogen analysis. J Food Sci Technol 21: 57-63   DOI
5 Suzuki M, Tabuchi M, Ikeda M, Umegaki K, Tomita T. 2004. Protective effects of green tea catechins on cerebral ischemic damage. Med Sci Monit 10: 166-174
6 Jong DH, Kim JT. 2003. Science of tea. Daekwangsa, Seoul. p 15-87
7 Kim JT. 1996. Science and culture of tea. Borimsa, Seoul. p 15-22
8 Graham HN. 1992. Green tea composition, consumption, and polyphenol chemistry. Preventive Med 21: 334-350   DOI   ScienceOn
9 Lee YJ, Ahn MS, Oh WT. 1998. A study on the cathechins contents and antioxidative effect of various solvent extracts of green, oolong and black tea. J Food Hyg Safety 13: 370-376   과학기술학회마을
10 Oh MJ, Hong BH. 1995. Variation in chemical components of Korean green tea resulted from developing stages and processing recipe. Kor J Crop Sci 40: 518-524   과학기술학회마을
11 Shin MK. 1994. Science of green tea. Kor J Diet Cult 9: 433-445
12 Kim SH, Han DS, Park JD. 2004. Changes of chemical compounds of Korean green tea according to harvest periods. Kor J Food Sci Technol 36: 542-546   과학기술학회마을
13 Koksal T, Dikbas I. 2008. Color stability of different denture teeth materials against various staining agents. Dent Mater J 27: 139-144   DOI
14 Lin YL, Juan IM, Chen YI, Liang YC, Lin JK. 1996. Composition of polyphenols in fresh tea leaves and associations of their oxygen radical absorbing capacity with antiproliferative actions in fibro blast cells. J Agri Food Chem 44: 1387-1394   DOI   ScienceOn
15 Seo YJ, Noh SK. 2008. Effects of green tea extract on intestinal mucosal esterification of 14C-oleic acid in rats. Kor J Food Preserv 15: 450-455   과학기술학회마을
16 Kim BS, Yang WM, Choi J. 2002. Comparison of caffeine, free amino acid, vitamin C and catechins content of commercial green tea in Bosung, Sunchon, Kwangyang, Hadong. Kor J Tea Soc 8: 55-62
17 Stone H, Sidel JL, Oliver S, Woolsey A, Singleton RC. 1974 Sensory evaluation by quantitative descriptive analysis. Food Technol 28: 24-34
18 Park JH, Choi HK, Park KH. 1998. Chemical components of various green teas on market. Kor J Tea Soc 4: 83-92
19 Sin MG, Nam CW. 1979. Analytical method of L-ascorbic acid content in green tea. Kor J Food Sci Technol 11: 77-80   과학기술학회마을
20 Park YH, Won EK, Son DJ. 2002. Effect of pH on the stability of green tea catechins. J Food Hyg Safety 17: 117-123   과학기술학회마을
21 Park JH, Kim YO, Nam SH, Kim JK. 2008. Effect of plucking season and days on main component content of green tea. J Kor Tea Soc 14: 167-174
22 Chu DC, Juneja LR. 1997. General chemical composition of green tea and its infusion. In Chemistry and applications of green tea. CRC Press, Boca Raton, NY, USA. p 13-22
23 Ahmad N, Feyes DK, Nieminen AL, Agarwal RH, Mukhtar H. 1997. Green tea constituent epigallocathechin-3-gallate and induction of apoptosis and cell cycle arrest in human carcinoma cells. J Nat Cancer Inst 89: 1881-1886   DOI   ScienceOn
24 Choi SH, Lee BH, Choi HD. 1992. Analysis of catechin contents in commercial green tea by HPLC. Kor J Soc Food Nutr 21: 386-389   과학기술학회마을
25 Prattipati V, Hu YS, Bandi S, Schiraldi DA, Hiltner A, Baer E, Mehta S. 2005. Effect of compatibilization on the oxygen-barrier properties of poly(ethylene terephthalate)/poly(m-xylylene adipamide) blends. J Appl Polymer Sci 97: 1361-1370   DOI   ScienceOn
26 Kai S, Morofuji A, Yoshikawa M, Otsuki C. 2003. Enhanced gas barrier PET bottles. JPI Journal 41: 674-680
27 Lim DC, Shim KH, Hur JH, Choi JS, Suh JS. 1990. Changes of major component during thee manufacture of green tea. Inst J Agr Res Util Gyeongsang Natl Univ 24: 123-130