Development of an objective measure of quality and commercial value of Japanese-styled green tea (Camellia L-sinensis): the Quality Index Tool

被引：8

作者：

Krahe, James C. ^{[1
,2
]}

Krahe, Michelle A. ^{[3
]}

Roach, Paul D. ^{[2
]}

机构：

[1] Retail Food Grp Ltd, Southport, Qld 4215, Australia

[2] Univ Newcastle, Sch Environm & Life Sci, Ourimbah, NSW 2258, Australia

[3] Griffith Univ, Menzies Hlth Inst Queensland, Gold Coast, Qld 4222, Australia

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2018年 / 55卷 / 08期

关键词：

Green tea; Quality; Value; Catechin; Theanine; Caffeine; DESCRIPTIVE ANALYSIS; PHENOLIC-COMPOUNDS; UMAMI TASTE; CATECHINS; CAFFEINE; THEANINE; EXTRACTION; VOLATILE; FLAVOR; ODOR;

D O I：

10.1007/s13197-018-3210-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A novel approach to evaluate the commercial value of green tea products is explored in this paper. The green tea Quality Index Tool (QI-Tool) is based on high performance liquid chromatography (HPLC), capable of identifying and understanding the constituents that are important to create superior consumer and commercially valuable green tea beverages in the Japanese-style. This tool will allow producers to better identify a product's potential value within the various levels of green tea retail quality structure. Via the quantification of theanine, caffeine and the catechins: epicatechin (EC), epicatechin gallate (ECG), epigallocatchin (EGC), epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG) within a green tea beverage, the QI-Tool provides categorisation of a product against the green tea market retail competitive set. This allows a better understanding of the product's potential commercial value, as well as a comparison to other products within that market category. The QI-Tool is an alternative and promising method for objectively evaluating commercial value of green tea products using HPLC analysis.

引用

页码：2926 / 2934

页数：9

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