ArticleJournal of food science and technology2019
Recommended storage temperature for green tea based on sensory quality.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Rapid assessment of green tea storage quality using copper-amino acid nanozyme sensor arrays.Food chemistry: X · 2026Article
- The bio-transformation of green tea infusion with tannase enzymes produced byJournal of food science and technology · 2025Article
- Low-Dose, Post-Storage Dancong Tea Attenuates Hydroalcohol-Induced Gastric Damage via Modulation Antioxidant and Anti-Inflammatory Pathways.Foods (Basel, Switzerland) · 2025Article
- Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature.Food chemistry: X · 2025Article
- Rapid Color Quality Evaluation of Needle-Shaped Green Tea Using Computer Vision System and Machine Learning Models.Foods (Basel, Switzerland) · 2024Article
- The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature.Food chemistry: X · 2024Article
- Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy.NPJ science of food · 2023Article
- Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas.RSC advances · 2020Article
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8 authors.
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Abstract
This study aimed to evaluate the effect of storage temperature on the alteration of the sensory quality of tea. Huangshan Maofeng tea was stored at - 80 °C, - 20 °C, 4 °C, or room temperature for up to 150 days. The physicochemical parameters, taste-related components, appearance color, volatile compounds and sensory quality of tea were analyzed and compared. Results showed that storing tea at - 80 °C and - 20 °C effectively preserved the physicochemical parameters, taste-related compounds and appearance color in tea. Multivariate statistical analysis (PCA and OPLS-DA) indicated that tea stored at - 80 °C exhibited a similar volatiles composition as fresh tea based on gas chromatography-mass spectrometry, whereas the composition of volatiles was significantly altered in tea stored at 4 °C after 100 days of storage. Sensory evaluation illustrated that tea stored at - 80 °C and - 20 °C remained the freshness regarding leaves appearance and tea infusion color, taste and aroma, whereas an obvious decrease on the tea freshness was found in tea stored at 4 °C and room temperature. These findings indicated that storage temperature played a vital role in altering the aromatic and sensory quality of Huangshan Maofeng tea and the recommended tea storage temperature was - 80 °C or - 20 °C.
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