comparison of the flavor of green teas from around the world
BACKGROUND: Green teas can be grouped based on their flavor profiles. The country of origin appears to have a strong influence on the flavor of green tea probably because similar processing methods are widely used within each particular country and flavor is dependent, in part, on processing. The ai...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2014-05, Vol.94 (7), p.1315-1324 |
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| creator | Lee, Jeehyun Chambers, Delores H Chambers, Edgar, IV |
| description | BACKGROUND: Green teas can be grouped based on their flavor profiles. The country of origin appears to have a strong influence on the flavor of green tea probably because similar processing methods are widely used within each particular country and flavor is dependent, in part, on processing. The aim of this article is to determine what flavor differences exist among a wide range of green teas (n = 138) produced in various countries. RESULTS: In this study we found that roast‐processed teas were mostly responsible for brown‐related flavors and steam‐processed teas were responsible for green‐related flavors. The prices of the green teas did not differentiate the flavors of the samples. Often highly priced green teas were grouped with low‐priced green teas from the same manufacturer or country of origin according to their flavor attributes. CONCLUSIONS: Differences in the tea plant varieties or cultivars likely affects flavors in green tea. However, those were not known for many samples in this research and more study will be needed to determine the effects of specific differences in varieties or cultivars. © 2013 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.6413 |
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The country of origin appears to have a strong influence on the flavor of green tea probably because similar processing methods are widely used within each particular country and flavor is dependent, in part, on processing. The aim of this article is to determine what flavor differences exist among a wide range of green teas (n = 138) produced in various countries. RESULTS: In this study we found that roast‐processed teas were mostly responsible for brown‐related flavors and steam‐processed teas were responsible for green‐related flavors. The prices of the green teas did not differentiate the flavors of the samples. Often highly priced green teas were grouped with low‐priced green teas from the same manufacturer or country of origin according to their flavor attributes. CONCLUSIONS: Differences in the tea plant varieties or cultivars likely affects flavors in green tea. However, those were not known for many samples in this research and more study will be needed to determine the effects of specific differences in varieties or cultivars. © 2013 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.6413</identifier><identifier>PMID: 24115103</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Africa, Eastern ; Agriculture ; Asia ; Camellia sinensis - chemistry ; Camellia sinensis - growth & development ; Cluster Analysis ; Comparative analysis ; Costs and Cost Analysis ; Cultivars ; descriptive sensory analysis ; Diet - economics ; Diet - ethnology ; flavor ; Flavors ; Flavours ; Food Handling ; Food Quality ; Food science ; Foods ; Green tea ; Humans ; Kansas ; Origins ; Plant Leaves - chemistry ; Plant Leaves - growth & development ; prices ; Principal Component Analysis ; processing technology ; Reproducibility of Results ; Taste ; Tea ; Tea - chemistry ; Tea - economics</subject><ispartof>Journal of the science of food and agriculture, 2014-05, Vol.94 (7), p.1315-1324</ispartof><rights>2013 Society of Chemical Industry</rights><rights>2013 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited May 2014</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4473-40cbf4ae223f3a8eebf84bead87d32660f04174bc81855446fe2b4c60ca9b73d3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.6413$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.6413$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24115103$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, Jeehyun</creatorcontrib><creatorcontrib>Chambers, Delores H</creatorcontrib><creatorcontrib>Chambers, Edgar, IV</creatorcontrib><title>comparison of the flavor of green teas from around the world</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: Green teas can be grouped based on their flavor profiles. The country of origin appears to have a strong influence on the flavor of green tea probably because similar processing methods are widely used within each particular country and flavor is dependent, in part, on processing. The aim of this article is to determine what flavor differences exist among a wide range of green teas (n = 138) produced in various countries. RESULTS: In this study we found that roast‐processed teas were mostly responsible for brown‐related flavors and steam‐processed teas were responsible for green‐related flavors. The prices of the green teas did not differentiate the flavors of the samples. Often highly priced green teas were grouped with low‐priced green teas from the same manufacturer or country of origin according to their flavor attributes. CONCLUSIONS: Differences in the tea plant varieties or cultivars likely affects flavors in green tea. However, those were not known for many samples in this research and more study will be needed to determine the effects of specific differences in varieties or cultivars. © 2013 Society of Chemical Industry</description><subject>Africa, Eastern</subject><subject>Agriculture</subject><subject>Asia</subject><subject>Camellia sinensis - chemistry</subject><subject>Camellia sinensis - growth & development</subject><subject>Cluster Analysis</subject><subject>Comparative analysis</subject><subject>Costs and Cost Analysis</subject><subject>Cultivars</subject><subject>descriptive sensory analysis</subject><subject>Diet - economics</subject><subject>Diet - ethnology</subject><subject>flavor</subject><subject>Flavors</subject><subject>Flavours</subject><subject>Food Handling</subject><subject>Food Quality</subject><subject>Food science</subject><subject>Foods</subject><subject>Green tea</subject><subject>Humans</subject><subject>Kansas</subject><subject>Origins</subject><subject>Plant Leaves - chemistry</subject><subject>Plant Leaves - growth & development</subject><subject>prices</subject><subject>Principal Component Analysis</subject><subject>processing technology</subject><subject>Reproducibility of Results</subject><subject>Taste</subject><subject>Tea</subject><subject>Tea - chemistry</subject><subject>Tea - economics</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0k1v1DAQBmALgei2cOAPQCQuvaQd2-OPSFxKRQvVCorait4sJ7FLliRe7A2l_x6HLT1wgZNtzTOW7deEvKBwQAHY4Sp5eyCR8kdkQaFSJQCFx2SRa6wUFNkO2U1pBQBVJeVTssOQUkGBL8ibJgxrG7sUxiL4YvPVFb63P0KcVzfRubHYOJsKH8NQ2Bimsf2NbkPs22fkibd9cs_vxz1ydfLu8vh9ufx0-uH4aFk2iIqXCE3t0TrGuOdWO1d7jbWzrVYtZ1KCB6QK60ZTLQSi9I7V2EhobFUr3vI9sr_ddx3D98mljRm61Li-t6MLUzJUKlUJjYz-mwqOmiFq_R-UIjKhpcz09V90FaY45jvPSgte5XNn9fJeTfXgWrOO3WDjnfnz2hkcbsFt17u7hzoFM8do5hjNHKM5uzg5mie5o9x2dGnjfj502PjNSMWVMF8-npqz68vzt5_Pl-Y6-1db720w9ibnaq4uGFCcfwQTouK_AG14pOo</recordid><startdate>201405</startdate><enddate>201405</enddate><creator>Lee, Jeehyun</creator><creator>Chambers, Delores H</creator><creator>Chambers, Edgar, IV</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201405</creationdate><title>comparison of the flavor of green teas from around the world</title><author>Lee, Jeehyun ; Chambers, Delores H ; Chambers, Edgar, IV</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4473-40cbf4ae223f3a8eebf84bead87d32660f04174bc81855446fe2b4c60ca9b73d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Africa, Eastern</topic><topic>Agriculture</topic><topic>Asia</topic><topic>Camellia sinensis - chemistry</topic><topic>Camellia sinensis - growth & development</topic><topic>Cluster Analysis</topic><topic>Comparative analysis</topic><topic>Costs and Cost Analysis</topic><topic>Cultivars</topic><topic>descriptive sensory analysis</topic><topic>Diet - economics</topic><topic>Diet - ethnology</topic><topic>flavor</topic><topic>Flavors</topic><topic>Flavours</topic><topic>Food Handling</topic><topic>Food Quality</topic><topic>Food science</topic><topic>Foods</topic><topic>Green tea</topic><topic>Humans</topic><topic>Kansas</topic><topic>Origins</topic><topic>Plant Leaves - chemistry</topic><topic>Plant Leaves - growth & development</topic><topic>prices</topic><topic>Principal Component Analysis</topic><topic>processing technology</topic><topic>Reproducibility of Results</topic><topic>Taste</topic><topic>Tea</topic><topic>Tea - chemistry</topic><topic>Tea - economics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Jeehyun</creatorcontrib><creatorcontrib>Chambers, Delores H</creatorcontrib><creatorcontrib>Chambers, Edgar, IV</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Jeehyun</au><au>Chambers, Delores H</au><au>Chambers, Edgar, IV</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>comparison of the flavor of green teas from around the world</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2014-05</date><risdate>2014</risdate><volume>94</volume><issue>7</issue><spage>1315</spage><epage>1324</epage><pages>1315-1324</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: Green teas can be grouped based on their flavor profiles. The country of origin appears to have a strong influence on the flavor of green tea probably because similar processing methods are widely used within each particular country and flavor is dependent, in part, on processing. The aim of this article is to determine what flavor differences exist among a wide range of green teas (n = 138) produced in various countries. RESULTS: In this study we found that roast‐processed teas were mostly responsible for brown‐related flavors and steam‐processed teas were responsible for green‐related flavors. The prices of the green teas did not differentiate the flavors of the samples. Often highly priced green teas were grouped with low‐priced green teas from the same manufacturer or country of origin according to their flavor attributes. CONCLUSIONS: Differences in the tea plant varieties or cultivars likely affects flavors in green tea. However, those were not known for many samples in this research and more study will be needed to determine the effects of specific differences in varieties or cultivars. © 2013 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>24115103</pmid><doi>10.1002/jsfa.6413</doi><tpages>10</tpages></addata></record> |
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| subjects | Africa, Eastern Agriculture Asia Camellia sinensis - chemistry Camellia sinensis - growth & development Cluster Analysis Comparative analysis Costs and Cost Analysis Cultivars descriptive sensory analysis Diet - economics Diet - ethnology flavor Flavors Flavours Food Handling Food Quality Food science Foods Green tea Humans Kansas Origins Plant Leaves - chemistry Plant Leaves - growth & development prices Principal Component Analysis processing technology Reproducibility of Results Taste Tea Tea - chemistry Tea - economics |
| title | comparison of the flavor of green teas from around the world |
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