2025Journal articleFree to read

Quality Characteristics of Matcha Milk Caramel according to Final Heating Temperature

Yoon-Jeong Pi, Hye-Hyun Yoon

Culinary Science & Hospitality Research

Abstract

In milk caramel with added matcha, it is necessary to find the final heating temperature that provides a proper balance of color and flavor of matcha and caramel, along with a chewy texture. Therefore this study aimed to determine how browning reactions and moisture changes according to the final heating temperature affect the flavor of matcha and texture characteristics when matcha is added to milk caramel. All samples were prepared with the same mixing ratio and manufactured at different final heating temperatures of 114℃(T1), 116℃(T2), 118℃(T3), 120℃(T4), 122℃(T5), and 124℃(T6). As a result of objective testing, moisture content, pH, L value, a value, and cohesiveness decreased as the heating temperature increased, whereas sweetness, b value, hardness, adhesiveness, gumminess, and chewiness increased. In consumer acceptance tests, T3 was rated the highest in appearance, taste, and overall acceptance, confirming it as the matcha milk caramel that consumers were most satisfied with. Therefore, it was confirmed that the final heating temperature at which the unique characteristics of matcha are well maintained in the milk caramel with matcha added and the original characteristics of milk caramel can be felt is approximately 118℃. And if QDA, PCA, and PLSR are implemented in future studies, it will be a more complementary study.

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

Study type

Observational (human)

Surveys, cohorts and consumer studies, with no intervention.

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

moisture content texture features color consumer acceptance caramel

Cite this study

Yoon-Jeong Pi, Hye-Hyun Yoon. (2025). Quality Characteristics of Matcha Milk Caramel according to Final Heating Temperature. Culinary Science & Hospitality Research. https://doi.org/10.20878/cshr.2025.31.3.001

DOI: 10.20878/cshr.2025.31.3.001

More on processing, milling and quality

2019Journal article

Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration

Md Mehedi Hassan, Huanhuan Li, Waqas Ahmad, et al. — LWT

The study aimed to extend the applications of surface-enhanced Raman scattering (SERS) – recently one of the most promising and widely employed technique in food safety and quality monitoring – towards determination of two analytes in a…

Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsProcessing, milling and qualityCited 128×

2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×

2019Journal article

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms.

Wang J, Zareef M, He P, et al. — Journal of the science of food and agriculture

Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…

Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×

2023Journal article

Monitoring chlorophyll changes during Tencha processing using portable near-infrared spectroscopy.

Liu L, Zareef M, Wang Z, et al. — Food chemistry

Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…

Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×

Browse the whole library →