Evaluation of the Quality of Green Tea by Sensory Test with Closed Panel

Abstract

Green tea quality, aroma and taste of 8 cultivars were evaluated by sensory test with closed panel. The panel consisted of 14 menbers from NIVOT's test, while the other have few experience. staffs. Four of them have 5 years-experience of sensory Although the evaluation was conducted by the absolute method on the basis of 10 points, the data were converted into the ranking point since the absolute values were varied widely among panel menbers. Regarding both aroma and taste, KENDALL'S matching coefficients among 14 panel menbers were statistically significant, indicating ranking of aroma or taste of cultivars by the menbers were agreed. The ranks among 4 well-trained panel menbers were closely related. The present method would be available for preference test of green tea. New cultivars 'Meiryoku' ry test with closed panel. and 'Okuyutaka' and the leading cultivar The panel consisted of 129 of visitors 'Yabukita' to NIVOT. were evaluated by senso- 'Yabukita' obtained the highest favor among three cultivars. The preference was, however, somewhat different among age-groups.