1. Sensory evaluations of mangoes and tea 

(First year)

・A taste survey of 26 students and instructors at the University of Miyazaki was conducted using a Basic Five Senses Discrimination Test. These 26 test subjects carried out sensory evaluations of the strength of the aroma, bitterness, astringency, and after-taste of three types of Miyazaki Prefecture tea (pan-fired green tea [kamairi-cha], general-use green tea [sencha], and teabags available in retail stores) and their overall sensory evaluations were recorded.

(See the Sensory Evaluation Chart)

(Second year)

・As in the first year, we conducted the same type of taste survey using a Basic Five Senses Discrimination Test on 18 instructors at the University of Miyazaki. These test subjects carried out sensory evaluations of the strength of the aroma, bitterness, astringency, and after-taste of three types of Miyazaki Prefecture tea (pan-fired green tea [kamairi-cha] at different price points and general-use green tea [sencha]), and their overall sensory evaluations were recorded. 

・Passengers and crew aboard a cruise ship that visited Aburatsu Port in Nichinan City, Miyazaki Prefecture (the Sapphire Princess, Taiwan) as well as exchange students, Japanese students, and instructors at the University of Miyazaki participated in a sensory evaluation survey of the appeal of Miyazaki Prefecture tea (kamairi-cha and sencha) and Miyazaki Prefecture mangoes (Taiyo-no-Tamago variety and fully ripened mangoes). The test subjects evaluated the aroma, bitterness, after-taste, and overall evaluation of the taste of the teas. They evaluated the sweetness, acidity, softness, and overall evaluation of the taste of the mangoes. 

(See the Sensory Evaluation Chart)

The test subjects, among the cruise ship passengers and crew who evaluated the taste of mangoes, were from China (12 people), Taiwan (8 people), or India (7 people) among other countries. The total number of cruise ship passengers and crew who participated was 58. The passengers that evaluated the taste of the teas were from China (10), Taiwan (8), and 5 others from countries such as India, the Philippines, and Peru, among others. 

The test subjects, from among the University of Miyazaki students and exchange students, who evaluated the mangoes and teas, comprised 16 Japanese, 7 South Koreans, 5 Indonesians, and others (total of 46 people). 

2. Scientific Analysis of the Mangoes and Teas 

・Mangoes: Analysis was performed on sugar content, dietary fiber, color tone of the skin and pulp (L*a*b*), and softness. 

・Teas: Analysis was performed on L-theanine (sweetness, umami), L-glutamine (umami), L-arginine (umami), catechin (astringency), epigallocatechin gallate (astringency), and caffeine (bitterness). Analytical results were indicated with a relative value in comparison to 100, which was the maximum value assigned to the 6 types of teas used in this study.