Studies on objective evaluation of odor of green tea. Part II. Odor-characterization of green tea by multivariate analysis of sensory data.

Shigematsu, Hiroko; Shimoda, Mitsuya; Yoshitake, Kiyoharu; Osajima, Yutaka

doi:10.3136/nskkk1962.38.309

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

1991

DOI: 10.3136/nskkk1962.38.309

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Studies on objective evaluation of odor of green tea. Part II. Odor-characterization of green tea by multivariate analysis of sensory data.

Hiroko Shigematsu

Mitsuya Shimoda

Kiyoharu Yoshitake³

et al.

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Cited by 3 publications

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Development of evaluation model for texture of gel‐like foods using mechanical properties and sensory evaluation

Yang,

Kijima,

Monta

et al. 2024

Int J of Food Sci Tech

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SummaryThe aim of this study is to clarify the essential means of describing the characteristics of foods represented by texture terms using a model based on the mechanical properties of foods. Seven texture terms were identified, and the mechanical properties of gel‐like samples were determined using elasticity and rupture tests. The Blatz, Sharda and Tschoegl (BST) equation was applied to the stress‐strain curve of the samples, and the elastic parameter E and the nonlinear index n were calculated. The evaluation model of the score obtained from the sensory test for each texture term was developed using E and n, rupture stress, and rupture depth. The model demonstrated the contribution of each variable to the texture term. Moreover, a single correlation was investigated between each specific term for the texture and each mechanical parameter, respectively. These results confirmed that some of the impressions given by the texture terms did not match the actual mechanical properties of foods.

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Development of evaluation model for texture of gel‐like foods using mechanical properties and sensory evaluation

Yang,

Kijima,

Monta

et al. 2024

Int J of Food Sci Tech

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Examination of expressions for odor evaluation

Kondo

Mitsuda

Tanamura

et al. 2019

Journal of Japan Association on Odor Environment

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A Comparison of the Volatile Compounds in Several Green Teas

Hattori¹,

Takagaki²,

Fujimori³

2005

FSTR

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Di#erences in the aromas of steamed green teas are due to the cultivars, the climate and the production process. We compare the volatile compounds found in steamed green tea of the same cultivar (cv. Yabukita (Camellia sinensis var. sinensis)) but produced in di#erent places (Saitama, Shizuoka, Mie, Nara, Kyoto, Saga and Miyazaki prefectures). A total of 1/ volatile compounds were identified by GC and GC/MS. The results showed observed di#erences in the quantities of these compounds. Principal component analysis (PCA) was performed for the GC data to investigate the relationship between green teas from di#erent places. Each green tea was found to contain certain characteristic compounds.

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Studies on objective evaluation of odor of green tea. Part II. Odor-characterization of green tea by multivariate analysis of sensory data.

Cited by 3 publications

References 0 publications

Development of evaluation model for texture of gel‐like foods using mechanical properties and sensory evaluation

Development of evaluation model for texture of gel‐like foods using mechanical properties and sensory evaluation

Examination of expressions for odor evaluation

A Comparison of the Volatile Compounds in Several Green Teas

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