Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

Figure 4

Sensory quality of green tea infusions prepared from instant green tea samples during storage: (a) aroma; (b) taste; (c) overall acceptability. β-CD: β-cyclodextrin; VcNa: sodium ascorbate.

(a)

(b)

(c)