e-journal

Possibility of some indigenous spices as flavor agent of green tea

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Indonesia is one of countries that has mega-biodiversity and has some potency on spices and herbs. Some of them
have natural volatile oils or other components that influence on flavor and taste of some drinks and foods. This
research was aimed to explore the possibility of some indigenous spices (ginger, lemongrass, kaffir lime and
jasmine), which were extracted then added as flavoring agents on green and black tea. The extraction was conducted
with two kinds of maceration methods, namely with ethanol 96% and hexane. The extracts were then evaporated
with vacuum rotavapor. The kaffir lime was not extracted, but it was dried then grinded until Ø 0.5 mm. Black tea
and green teas were determined by GC-MS and Spectrophotometry for EGCG and tannin content. Both important
compounds of tea were found in the samples. The flavoring agents were added into black and green teas and
evaluated by panellists. Results were dried black tea added with kaffir lime had highest rank and for brewed tea
depicted, the black tea with flavoring agents of lemongrass and ginger, and green tea with ginger gained almost
highest consumer acceptance.

Keywords: indigenous flavoring agents; green and black tea; extraction; consumer acceptance

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Ketersediaan

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Informasi Detail

Judul Seri

Agriculture and Agricultural Science Procedia

No. Panggil

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Penerbit

: Elsevier., 2015

Deskripsi Fisik

Agriculture and Agricultural Science Procedia 3 ( 2015 ) 62 – 66

Bahasa

English

ISBN/ISSN

doi: 10.1016/j.aaspr

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

3 ( 2015 )

Subjek

Pertanian

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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