The beverages
were also evaluated for their เสถียรภาพในการเก็บรักษา in the same manner as in Example 1. [0070] (Evaluation results)
The results are shown in Table 6. The green tea beverages having a total
ฟอสฟอริก แอซิด content of 2.5 ถึง 18 mg/100 mL (ทททคือ 2.5 to 5.0 mg/100 mL) were free of retort odor, and gave an initial and a retronasal aroma which could be strongly perceived as an invigorating green-leaf aroma characteristic of green tea. All the ผู้ทดสอบห้าค rated these green tea beverages as the ones which were light in liquid color and free of bitterness,
astringency, and bad smell, and gave a refreshing sensation both in a การรับรู้ ทางสายตา and in
terms of รส, which were suitable for being gulped down in large quantities. On the other hand, the beverage ซึ่งประกอบรวมด้วย not less than 20 mg/100 mL of ฟอสฟอริก แอซิด was intensely sour and gave no perceivable degree of invigorating green-leaf aroma.
[0071] [Table 6]
The beverageswere also evaluated for their เสถียรภาพในการเก็บรักษา in the same manner as in Example 1. [0070] (Evaluation results)The results are shown in Table 6. The green tea beverages having a totalฟอสฟอริก แอซิด content of 2.5 ถึง 18 mg/100 mL (ทททคือ 2.5 to 5.0 mg/100 mL) were free of retort odor, and gave an initial and a retronasal aroma which could be strongly perceived as an invigorating green-leaf aroma characteristic of green tea. All the ผู้ทดสอบห้าค rated these green tea beverages as the ones which were light in liquid color and free of bitterness, astringency, and bad smell, and gave a refreshing sensation both in a การรับรู้ ทางสายตา and in terms of รส, which were suitable for being gulped down in large quantities. On the other hand, the beverage ซึ่งประกอบรวมด้วย not less than 20 mg/100 mL of ฟอสฟอริก แอซิด was intensely sour and gave no perceivable degree of invigorating green-leaf aroma.[0071] [Table 6]
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