Effect of Centrifugation to Inhibit Tea Cream Formation in Concentrated Black Tea

Tea cream (TC) is the important problem of the storage of concentrated black tea (CBT), before distribution to ready to drink industry. It has characteristics of colloidal and insoluble compounds, resulting many economic losses. A simple and effective methods are still required for CBG industry. The objectives of this research was to reduce TC occurred using several speed of centrifugation. CBT was centrifuged at speed 2,000, 4,000, 5,000 and 6,000 RPM for 20 minutes, and the clear fraction was stored at room temperature for 21 days. The untreated CBT was also performed as a control. Samples were taken to analyze caffeine (CF), total catechin content (TCC), gallated catechin (GaC), ungallated catechin (uGaC), theaflavin (TF), thearubigin (TR), colour, turbidity and %TC. It was found that tea cream formed rapidly within 1 day of storage for the control. Surprisingly, centrifugation can slow down the TC formation as long as 21 days. The results showed that the turbidity was increased during storage and no significant difference (p>0.05) with the control. As the TC formed, TPC, TF and TR decreased. Caffeine, TCC, GaC and uGaC significantly decreased as the amount of TC increased. The obviously decreased amount of GaC led to the assumption that it was the major component causing TC formation in CBT. Centrifugation was recommended for CBT industry which the minimum speed required for effective prevention of TC was 4,000 RPM.

Korelasi Antara Sifat Sensori dan Fisikokimia Teh Hijau

. This research aimed to study the physicochemical properties especially phenolic content and color, sensory properties), and correlation between those parameters with sensorial properties of green teas from in different countries (Thailand, China, Indonesia, and Japan). The phenolic content was analyzed by the spectrophotometer. Color was analyzed by Chromameter using a white tile (D6:Y=94.4, x=0.3172, y=0.3339). The sensory properties for some sensory attributes of green tea (bitter taste, burn odor, fermented odor, astringency, and green odor) was performed by using quantitative descriptive analysis (QDA) method. The greatest amounts of total phenolic content (952.46 mg GAE/100 mL) were found for green tea leaves from Thailand (Am Nouy). The lowest amounts of total phenolic content were found from another tea samples with values ranging from 122.83 mg GAE/100 mL. The lowest color values of a* coming from Wawee Nature Group (-8.52) whereas the highest color value of a* was from Chanya (6.41). For Quantitative descriptive analysis, the burned fermented and aroma dry is teh Hijau Asli GMQ 2, Tong Tji, Chanya, Kepaladjenggot. Green and bitter is Teh Hijau Asli GMQ 1, Am nuoy, Royal project (TH), Wawee tea (TH), and Sencha. The positively correlation was found between bitter taste with green aroma, and b*; fermented with burned and aroma dry; dry aroma with burned and b*. The negatively correlation was found between burned aroma with total phenolic content and L*

Understanding Indonesian people: Consumer acceptance and emotions study of green tea products from thailand

Evaluation of emotions as part of other sensory tests is gaining momentum in the sensory science and consumer. The EsSense Profile® was developed for studying the impact of food on consumer’s emotions. Consumer will express their emotions when consuming products. The objective of this research was to measure emotion responses obtaining from Indonesian people by using EsSense Profile®. Fourteen samples of green tea produced from Chinese variety and Assam variety were used in this study. Check-all-that-apply (CATA) method was used to screen the emotion terms. Eight terms were selected from a total of 39 emotion terms as calm, good, good-nature, happy, peaceful, pleasant, tender and warm as key emotion terms that are related to Thai tea products. Consumers were rated their emotions on a 5-point intensity scale before and after drinking tea. It was found that intensity of emotional response of green tea (Assam variety) was sinificantly different (p \u3c 0.05) when compare before and after drink whereas green tea (Chinese varitey) was not significantly different (p \u3e 0.05). Indonesian people accepted green tea produced from Chinese variety (72.1 %) more than Assam variety (52.7 %). Result from logistic regression indicated that color and taste were influential attributes affecting overall acceptance for green tea (Chinese variety) whereas color, aroma, flavor and taste were influential attributes for Assam variety. Indonesian people considered color, flavor and taste as key attributes affecting purchase intent. This result will provide incremental information regarding consumer tests and overall acceptability data and also help connect marketing with product development efforts via consumer emotions and acceptability ratings

Functioning tourism interpretation on consumer products at the tourist generating region through tea tourism

Purpose This paper aims to clarify the functions of tourism interpretations of consumer products in a tourist-generating region (TGR) as a means of marketing the tourist destination region (TDR) through tea tourism. Design/methodology/approach This is a case study of the Thai Shizuoka Green Tea brand working to promote tea tourism in Shizuoka, Japan. It is used to identify the functions of tourism interpretations of consumer products in a TGR related to the concept of brand identity. This paper assessed Thai consumers’ opinions on the efficiency of tourism interpretation through a sample of 404 questionnaires and with interviews of ten young females, the primary respondents. Findings Tourism interpretations of the TGR’s consumer products are important for promoting the TDR through five premises: 1) motivating visitors to visit the destination, 2) communicating the place’s meaning, 3) targeting potential tourists, 4) differentiating the destination from other sites and 5) activating value co-creation. Premises 1 and 2 were assumed to stem from visitors’ enjoyment of the tea; the packaging motivated their visit to Shizuoka, its origin. Premise 3 concerns young women who view the product as a premium healthy drink. Premises 4 and 5 are based on the brand’s essence, implying the tea company’s partnership between Thailand and Japan. Originality/value Tourism interpretation plays a significant role in TDRs’ success; however, it can be implemented with other consumer products and an efficient brand identity, to create an image of a destination. </jats:sec

The Aroma Profiles of Thai Green Teas Derived from Two Varieties, Chinese and Assam

Camellia sinensis cultivated for tea has two varieties: Camellia sinensis var. sinensis (Chinese variety) and Camellia sinensis var. assamica (Assam variety). Japanese green teas are mainly produced from the Chinese variety, whereas Thai green teas are made from both varieties. The odors of Thai green teas made from each variety differ from each other and are also distinct from that of Japanese green tea. Here, we investigated the characteristics of the aroma of Thai green teas (Chinese and Assam varieties) and Japanese green tea (Chinese variety) following fractional distillation of their hexane extracts. Each fraction was analyzed by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). We found that the rich aroma characteristics of Thai green tea depend on whether the Chinese or the Assam variety is used. </jats:p

Effect of Ultrasound-Assisted Extraction and Drying Methods on Bioactive Compounds, Phenolic Composition, and Antioxidant Activity of Assam Tea Cultivar (Camellia sinensis var. assamica) Cultivated in Thailand

Tea is a rich source of phytochemicals; their composition in tea extracts varies depending on the cultivar, climate, production region, and processing and handling processes. The method of extraction plays a crucial role in determining the biological effects of the bioactive compounds in tea leaves. However, reports on the catechin profiles and antioxidant activities of the extracts obtained from leaves at different stages of maturity are limited. Here, we aimed to evaluate the effect of ultrasound-assisted extraction (UAE) and different drying methods, freeze drying (FD) and spray drying (SD), on the composition of bioactive compounds, phenolic composition, and antioxidant activity of extracts obtained from different part of leaves, top (TT), middle (ML), and mature (MT), of Assam tea cultivar (Camellia sinensis var. assamica) cultivated in Thailand (Thai Assam tea). High-performance liquid chromatography analysis showed that the extracts obtained by UAE with FD from TT leaves (UAEFD-TT) had the highest catechins (341.38 ± 0.11 mg/g extract) and caffeine (93.20 ± 0.36 mg CF/g extract) contents compared with those extracted from ML and MT using the same method as well those obtained by SD. The total phenolic and total flavonoid contents were the highest in UAEFD-TT extracts (456.78 ± 4.31 mg GAE/g extract and 333.98 ± 0.83 mg QE/g extract, respectively). In addition, UAEFD-TT exhibited the highest antioxidant activity; the IC50 values obtained by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays were 1.31 ± 0.02 and 7.51 ± 0.03 μg/mL, respectively. In the ferric-reducing antioxidant power (FRAP) assay, the UAEFD-TT extract demonstrated the highest antioxidant activity (324.54 ± 3.33 μM FeSO4/mg extract). These results suggest that extraction from TT using UAE followed by FD produced the highest amount of antioxidant compounds in Thai Assam tea extracts

Recent insights into catechins-rich Assam tea extract for photoaging and senescent ageing

Abstract Tea (Camellia spp.) is an important medicinal herb. C. sinensis var. sinensis is the most studied tea variety due to its more preferred flavor than C. sinensis var. assamica (Assam tea), the less economic importance with more bitter variety. A bitter taste highlights its potential as a candidate source for tea catechins, the health beneficial actives applicable for ageing treatment. Nonetheless, indicative data for tea on UV-induced and senescent ageing remain unclarified. Assam tea extract (ATE) was prepared and standardized in terms of TPC, TFC and TTC. EGCG was HPLC quantified as the prime ATE catechin. In vitro antioxidant activity of ATE was exhibited with ABTS, DPPH and FRAP assays. ATE’s cellular antioxidant activity was indicated in HDFs at a stronger degree than ascorbic acid. The photoaging protection of ATE was evidenced in a coculture of HaCaT cells and HDFs. ATE markedly suppressed UV-induced IL-6, IL-8, MMP-1 and MMP-9 expressions. The proficiency of ATE targeting on senescent ageing was demonstrated in an ex vivo human skin model, where IL-6 and MMP-1 expressions were suppressed, whilst hyaluronic acid and collagen syntheses were promoted. ATE was chemically stabled as indicated by the catechin contents and color parameters following 6 months storage under conditions recommended for topical product. ATE enriched in catechins warrants its applicability as a new generation of photoaging protectant agent promising for the prevention and treatment for senescent ageing. The findings indicate the proficiency of ATE for innovative anti-ageing agent

PERBANDINGAN PROFIL SENSORI TEH HIJAU MENGGUNAKAN METODE ANALISIS DESKRIPSI KUANTITATIF DAN CATA (CHECK-ALL-THAT-APPLY)

 Tea is one of the most widely consumed beverages in the world. Different types of tea provide different sensory profiles. The present study aimed to evaluate sensory characteristics of green tea by analytical sensory evaluations through QDA (Quantitative Descriptive Analysis) and CATA (Check-All-That-Apply) methods. The sensory characteristics of green tea from three different countries (China, Thailand and Indonesia) were evaluated using QDA by trained panels and CATA by consumer panels. The QDA method revealed sensory characteristics of green tea, while CATA method presented information on consumer preferences towards the most desirable characteristics of green tea. The results showed that green tea has dominant characteristics of bitter taste, astringent aftertaste, green flavor, fermented flavor and dry aroma. Moreover, floral aroma and flavor in green tea have considerable influences on the panelist preferences. However, “nice to have” attribute was not found in the penalty analysis. The “must have” attribute in green tea was floral aroma, while the “must not have” attributes were burned aroma, burned flavor and dry aroma