Evaluating Freshness Loss of Green Tea with Q10 Method and Weibull Hazard Analysis under Accelerated Shelf Life Testing

Abstract

The important quality of green tea is freshness, but high temperature, light, oxygen, and humidity during storage may reduce the freshness of green tea. Thus, this study investigated the freshness loss of green tea (FLGT) under an accelerated shelf-life testing (ASLT) by sensory evaluation and acceptability test. The FLGTs of the samples stored at 20°C, 30°C, and 40°C, were determined as 67 days, 55 days, and 45 days, respectively by the Q10 method. In addition, they were further determined as 67 days, 57 days, and 42 days, respectively, by the Weibull Hazard Analysis (WHA). The sensory evaluation and acceptability test confirmed the correctness of the above results by 2-alternative choice analysis and chemical analysis. The Q10 method was applied to predict the FLGTs stored at 4°C and −20°C which were 93 days and 150 days, which was further verified by 2-alternative choice analysis and chemical analysis. The results show that it is possible to predict the suitable drinking period of green tea during storage by the Q10 method.

Determination of the spreading pressure and shelf-life of spray-dried coffee powder: quality assurance of a water-soluble food

“…At 97% RH, the deterioration of soluble coffee nearly quadrupled (Q 10 =3.7) for every 10 degrees Celsius, while at 75%, it was tripled (Q 10 =3.1). In this study, the Q 10 values were obtained under extreme conditions of temperature and relative humidity, and they were higher than usually reported, Q 10 ≈ 1.2, for food products packed in glass containers, such as roasted and ground coffee (Cardelli andLabuza, 2001), vitamin C in emulsions (Al-Haushey andMoussa, 2015), and for green tea packed in aluminum foil with a zip-lock vacuum (Xiao et al, 2022).…”

Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches

“…All the analyses were performed every month. The shelf life of products at ambient temperatures (20 and 25°C) was calculated using the Q 10 factor, which can be calculated using Equation 1 (Xiao et al 2022) as follows:where T 1 and T 2 are storage temperatures at 35 and 45°C, respectively; θ ( T 1) and θ ( T 2) are the shelf life (months) of the samples stored at 35 and 45°C, respectively. The shelf life of products stored at ambient temperature can be calculated using Equations 2 and 3 as follows:where θ 20°C , θ 25°C , and θ 35°C are the shelf life at 20, 25, and 35°C, respectively.…”

“…All the analyses were performed every month. The shelf life of products at ambient temperatures (20 and 25°C) was calculated using the Q 10 factor, which can be calculated using Equation 1 (Xiao et al 2022) as follows:…”