71F-7 |
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W. THIENSUWAN1, R. S. Chamul1, W. Tungjaroenchai2, and P. C. Coggins3. (1) School of Kinesiology and Nutritional Science, California State Univ.-Los Angeles, 5151 State University Dr., 206 Physical Education Bldg., Los Angeles, CA 90032-4226, (2) Faculty of Agricultural-Industry, King Mongkut's Institute of Technology Ladkrabang, Ladkrabang, Bangkok, 10520, Thailand, (3) Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ., 207 Herzer Bldg., Mailstop 9805, Mississippi State, MS 39762-9805 Ganoderma lucidum (Lingzhi) is a woody mushroom highly regarded in Asian traditional medicine and is widely consumed in the belief that it promotes health and longevity. The objective of this project was to describe the flavor profile of six commercial tea products made in Thailand with different concentrations of lingzhi, with or without added flavors. Six commercial tea products (treatments) produced with Lingzhi were selected for a descriptive flavor analysis. Treatments were prepared according to the manufacturer's instructions. Three treatments were obtained from the Royal Chitralada Projects. The last treatment (control) was drinking water. A sensory panel was conducted with seven trained panelists. Three replications were considered. A 15-cm line scale was used to evaluate appearance, aroma, and flavor descriptors. The descriptors were: color, intensity of overall aroma, fruity, grassy, woody, overall flavor intensity, sweet, sour, woody, bitter, umami, aftertaste, and overall acceptance. The ANOVA procedure was run using SAS ver 8.0. When significant differences were observed, means were separated using the Least Significant Difference Fisher's protected test at P=0.05. Significant differences in color, overall, and fruity aroma were observed. Ganoderma with honey and/or chrysanthemum had the highest scores for fruity aroma. These two treatments also obtained the highest scores for woody aroma. For overall flavor, the treatments with honey and chrysanthemum had the highest scores, being the last one the sweetest of all treatments. There were also significant differences for sourness, wood flavor, and bitterness. Umami was detected in all the tea samples. Also, there were significant differences in aftertaste. The two products with the highest score for acceptance were ganoderma with honey and/or chrysanthemum. Tea products with functional or medicinal properties will differ in flavor profile depending on the concentration of the main ingredient, in this case Ganoderma lucidum. To overcome bitterness, aftertaste, and some of the woody notes, the use of honey and chrysanthemum is recommended.
Session 71F, Religious & Ethnic Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |