Development of strawberry runner roasted tea

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  • SEKIGUCHI Mitsuhiro
    Facullty of Bioresources and Environmental Sciences, Ishikawa Prefectural University
  • NISHIWAKI Ryo
    Facullty of Bioresources and Environmental Sciences, Ishikawa Prefectural University
  • SASAKI Tetsuya
    Department of Chemistry & Food Industrial Research Institute of Ishikawa

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  • イチゴのランナーの焙煎茶としての開発可能性
  • イチゴ ノ ランナー ノ バイセンチャ ト シテ ノ カイハツ カノウセイ

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Abstract

<p>As one difficulty of strawberry cultivation, the large amounts of runners obtained during growth of offspring are discarded. Therefore, we attempted to develop strawberry runners as roasted tea to present an effective utilization method. Comparison of roasted teas made from runner, leaves, and stems demonstrated from sensory evaluation that roasted teas from runners produced both roast and sweet sensations. Their aroma components were identified using GC-MS. Results elucidated the possibility of producing roasted tea from strawberry runners. More effective use of runners can be expected to contribute to waste reduction.</p>

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