말차의 관능특성 중 맛과 카테킨의 상관관계

Correlation of Sensory Evaluation (Taste) and Catechin Contents in Powder Green Tea

This study was conducted to confirm the correlation between a sensory evaluation and the catechin contents in several powder green teas. Korean teas (S1, S2 and T) and Japanese tea (J) were used. For the quantitative description analysis (QDA) of the taste item, nine panelists were performed an assessment using 9-point scales. In addition, a sensory evaluation was performed by thirty panelists using 5-point scales. The catechin contents were analyzed quantitatively by HPLC. From the QDA results, the score for good taste was in the order of J > S2 > T > S1. From the sensory evaluation results, the score for taste was in the order of J > S2 > T > S1. The score for the purchase intention was in the order of J = S2 > T > S1. The catechin contents were in the order of S1 > T > S2 > J. The correlation between the sensory evaluation (taste) and catechin contents in powder green teas was inversely proportional.