缶煎茶の殺菌中に生成するレトルト臭の生成機構とその防臭対策

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  • Mechanism of retort smell development during sterilization of canned tea drink and its deodorization measure.
  • カン センチャ ノ サッキンチュウ ニ セイセイスル レトルト シュウ ノ セ

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The Flavor deterioration of canned tea drink at retort-sterilization was examined. This deterioration was clear with Sen-cha drink. However, the typical retort smell was not discriminated organoleptically in canned Oolong tea, black tea, and Hoji-cha. After sterilization, the contents of volatile compounds decreased uniformly, except for sen-cha. The contents of E-2, E-4, heptadienal, linalool, geraniol, benzyl-alcoho, β-ionone, 4-vinylphenol and indole increased in sterilized Sen-cha drink. These compounds may be liberated from their precursors solubilized in Sen-cha drink in sterilization under high pressure and high temperature. The formation of these compounds may deteriorate the aroma of Sen-cha drink. The retort smell in sterilized Sen-cha drink was suppressed effectively by adding cyclodextrin.

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