Abstract: Effect of heat sterilization and storage on quality attributes of fresh green tea beverages was studied. The results showed that the lightness and greenness of the infusions decreased with the treatments of heat sterilization and storage whereas the yellowness increased. The concentration of tea polyphenols and amino acids did not correspondingly change with the colors, but the concentration of caffeine in the beverage decreased during storage. Among the major catechins, EGCG、ECG、EGC decreased, and GCG、CG、GC increased with heat sterilization and storage treatments. The changes in quality attributes of the different beverages could be due to variation in content of tea catechins, amino acid and caffeine.

Key words: Tea science, Green tea fresh beverage, Heat sterilization, Storage, Sensor qualities, Color difference