Flavor Characteristics and Consumer Acceptance of Yacon (Smallanthus sonchifolius Poepp & Endl) Leaf Tea by Different Processes

• 발행기관: 한국자원식물학회
• 저자명: Dong Young Shin Kyu Hwan Hyun Yong In Kuk Dong Won Shin Soon Sil Chun
• 간행물 정보: 『한국자원식물학회지』제28권 제6호, 734~742쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.12.30

영문 초록

The purpose of this research was to find the most appropriate process for making yacon leaf tea. We applied both green tea and black tea brewing and fermenting methods for producing yacon leaf tea. This research included consumer test and descriptive analysis of professional trained panel on yacon tea tastes and flavors. Both consumer test and descriptive evaluation preferred yacon tea produced by black tea brewing and fermenting methods because it tasted less bitter and had a sweet, delicate taste. According to orthogonal transformation resulting from varimax rotation, first principal component was positively affected by black tea brewing and fermenting methods, while it was negatively affected by green tea brewing and fermenting methods. As a result, the study concluded black tea brewing and fermenting methods were appropriate for producing yacon leaf tea.

목차

Introduction

Materials and Methods

Results and Discussion

Acknowledgment

References

키워드

Yacon (Smallanthus sonchifolius Poepp& Endl) Leaf tea Consumer test Descriptive analysis