The present study was set to investigate the effects of different headspace volume and different PET bottles(materials and weight)on the main quality related components and sensory quality of oolong tea drinks during storage.The results showed that the degradation of total catechins and tea polyphenols in oolong tea drinks during storage could be effectively reduced by relatively low headspace volume,increased bottle PET weight,and addition of barrier agents and coatings in PET bottles,while the impact on caffeine content is not obvious.Besides,testing on the oxygen transmission rate(OTR)of different PET bottles showed that the filling level,packaging material,bottle shape,and storage temperature affected the OTR value and transfer oxygen content of beverage bottles.The results provide reference for improving the quality of tea drinks during storage from the viewpoint of filling and packaging.
关键词
乌龙茶饮料/PET材质/OTR/组分变化/货架期品质
Key words
Oolong tea drink/PET material/oxygen transmission rate/component change/shelf life quality
维普
万方数据