MatchaDB

2002Journal article

Effects of storage conditions on quality of matcha [powdered tea]

Yasuhiro Haraguchi, Hitoshi Sano, Kenichi NAKAZATO, Kazuo TOMARU, Masako YORISHITA, Masaaki Arakawa, Shin‐ichi Sawamura

No online link was recorded for this study.

Abstract

The effects of different storage conditions (temperature and period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in tea bag. Sensory test was used at the same time. As a result, it was found that the preservation of Matcha under low temperature (-70 and 4degC) kept its quality in good conditions during 24 weeks. Furthermore, the preservation at room temperature (25degC) kept the quality in the moderate conditions during 24 weeks. However, at the higher temperature of 37degC, the quality of Matcha resulted in fairly bad in 3 or 4 weeks. The cause of the changes in quality should be related to the decrease of the amount of oxygen in tea bag at the higher storage temperatures.

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 qualityAroma, flavor and sensory

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

Keywords and subject terms

matchapowdered teastorage conditionsstorage temperaturestorage timechlorophyll degradationvitamin Csurface coloroxygen concentrationsensory quality

Cite this study

Yasuhiro Haraguchi, Hitoshi Sano, Kenichi NAKAZATO, Kazuo TOMARU, Masako YORISHITA, Masaaki Arakawa, Shin‐ichi Sawamura. (2002). Effects of storage conditions on quality of matcha [powdered tea].

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