2002Journal articleFree to read

Effects of Storage Conditions on Quality of Matcha

Yasuhiro Haraguchi, Hitoshi Sano, Kenichi NAKAZATO, Kazuo TOMARU, Masako YORISHITA, Masato ARAKAWA, Shin‐ichi Sawamura

Chagyo Kenkyu Hokoku (Tea Research Journal)

Abstract

原料抹茶の保存条件の違いによる品質への影響を試験した。1) クロロフィル類含量では,Chla含量が最も強く温度・期間の影響を受けた。1週目より12週目までは期間が長くなる程減少し,その傾向は温度が高くなるほど著しかった。12週目以降はあまり変化が見られなかった。2) 総ビタミンC含量は,37℃保存では1週目より減少したが,8週目以降はその変化は小さかった。他の温度区では16週目以降ゆるやかに減少した。3) 残存酸素量は,-70℃保存では変化がなかったが,他の温度区では温度が高くなる程,期間が長くなる程急激に減少した。特に,25℃及び37℃保存区では12週目で数%以下にまで減少していた。4) 表面測色値は,-70℃・4℃保存において影響は見られなかった。37℃保存では1週目より16週目まで顕著な緑色の減少が見られた。5) 官能検査では,-70℃保存での影響は見られなかった。4℃,25℃保存でも商品特徴を維持していた。37℃保存において4週目以降商品として使用できないまで変質が進行した。6) 原料抹茶の保存は25℃以下で24週間商品特徴を維持した。37℃保存では,3～4週間が使用限界であった。

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Aroma, flavor and sensory

Matcha is a main subject here (named in the title).

Keywords and subject terms

matcha storage conditions storage temperature storage time chlorophyll degradation vitamin C residual oxygen color change sensory evaluation shelf life

Cite this study

Yasuhiro Haraguchi, Hitoshi Sano, Kenichi NAKAZATO, Kazuo TOMARU, Masako YORISHITA, Masato ARAKAWA, Shin‐ichi Sawamura. (2002). Effects of Storage Conditions on Quality of Matcha. Chagyo Kenkyu Hokoku (Tea Research Journal). https://doi.org/10.5979/cha.2002.1

DOI: 10.5979/cha.2002.1 · Cited by 2 (OpenAlex)

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