Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures

doi:10.7506/spkx1002-6630-20190117-199

Abstract

Abstract: The quality changes of matcha during storage under four temperature conditions (?18, 4, 25 and 37 ℃) were analyzed, and a predictive model for the shelf life of matcha was constructed. The results showed that the contents of chlorophyll, tea polyphenols and ascorbic acid, greenness and sensory?evaluation showed a downward trend at each storage temperature, while the opposite trend was observed for moisture content. Person correlation analysis showed that moisture and chlorophyll contents had the highest correlation with sensory evaluation. Based on the Arrhenius equation, the shelf life prediction model was established. The activation energy (Ea) was 10 269.77 and 7 140.86 kJ/mol for moisture and chlorophyll contents, respectively, and the pre-exponential factor (k0) was 0.659 4 and 0.026 2, respectively. The theoretical shelf life was consistent with the actual shelf life, and the shelf life of matcha could be predicted based on moisture and chlorophyll contents.

Key words: matcha, shelf life, moisture, chlorophyll, prediction model

CLC Number:

TS205.9

LIU Zhengquan, ZHANG Hui, WANG Huifang, XIAO Zhipeng, CHENG Shuhua, ZHANG Zhengzhu. Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures[J]. FOOD SCIENCE, 2020, 41(3): 198-204 https://doi.org/10.7506/spkx1002-6630-20190117-199

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Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures

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