Article (Scientific journals)
Comparison of Sensory Characteristics of Green Tea Produced in Thai Nguyen and Phu Tho Province, Vietnam
Dang, Thi Minh Luyen; Ha Duyen, Tu; Lebailly, Philippe et al.
2014In Journal of Food Science and Engineering, 4 (2/February 2014 (Serial Number 31)), p. 104-114
Peer reviewed
 

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Keywords :
Green tea; Sensory analysis; Vietnam
Abstract :
[en] Green tea is a popular product with a high consumption in Vietnam. Moreover, green tea produced in Tan Cuong commune, Thai Nguyen province, has long been recognized for its superior quality to those coming from other regions of the country. This study aims at comparing the tea from Thai Nguyen and Phu Tho and finding out if the difference can be identified through sensory analysis. Two products picked from Tan Cuong, Thai Nguyen province, and two others from Phu Ho district, Phu Tho province were evaluated by a trained panel of 12 judges (11 women and 1 man). The sensory evaluation of the dry tea (11 descriptors) was carried out separately from the brewed tea (21 descriptors) and brewed leaf (five descriptors) using an unstructured intensity scale (10 cm). Statistic analyses have shown differences between regions in all three groups of attributes: dry leaf, liquor and brewed leaf.
Disciplines :
Agriculture & agronomy
Author, co-author :
Dang, Thi Minh Luyen ;  Université de Liège - ULiège > Doct. sc. agro. & ingé. biol.
Ha Duyen, Tu
Lebailly, Philippe  ;  Université de Liège - ULiège > Sciences agronomiques > Economie et développement rural
Nguyen Duy, Thinh
Tu Viet, Phu
Language :
English
Title :
Comparison of Sensory Characteristics of Green Tea Produced in Thai Nguyen and Phu Tho Province, Vietnam
Publication date :
2014
Journal title :
Journal of Food Science and Engineering
ISSN :
2159-5828
eISSN :
2164-5795
Publisher :
David Publishing company, New-York, United States
Volume :
4
Issue :
2/February 2014 (Serial Number 31)
Pages :
104-114
Peer reviewed :
Peer reviewed
Available on ORBi :
since 04 June 2014

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