Antioxidant Component and Sensory Evaluation of Climbing Rose Tea and Rose Tea for Basic Data of Tea Blending

In modern society, there is a growing trend towards a healing movement that considers the quality of life and mental well-being. For those who live a modern life, rose tea is drawing much attention to food development due to the discovery of high-quality ingredients that have long been used for food as consumers' demand for high-quality flavors such as color, aroma, and nutrition of flowers increases. However, research on the excellent functionality of roses is still limited. For antioxidant experiments, Quercetin was selected as the standard substances of Gallic acid and Flavonoid as polyphenol standards. In addition, as a result of measuring the DPPH radical and ABTS radical scavenging activity using As a result of measuring the DPPH radical and ABTS radical scavenging activity with L-Ascorbic acid as a standard substance, the gallic acid content was measured in the standard test of polyphenols and flavonoids of two samples. Rose tea was 92.90mg GAE/g and climbing rose tea was 120.87mg GAE/g. As a result of measuring the quercetin content, rose flower tea was 9.44mg QE/g and climbing rose tea was 10.28mg QE/g, confirming that both polyphenol and flavonoid content of climbing rose tea were high. In DPPH radical scavenging activity measurement, rose tea was 96.3%, climbing rose tea was 94.3%, and in ABTS radical scavenging activity measurement, rose tea was 99.5% and climbing rose tea was 99.4%. In the measurement of antioxidant activity, there was no significant difference in antioxidant activity between climbing rose tea and rose tea, and both samples showed excellent antioxidant effects. In addition, it was confirmed that climbing rose tea had a higher evaluation than rose tea in aroma, taste, mouth feel and texture of sensory evaluation. Therefore, climbing roses are Tea with high value of blending of various tastes and functions of consumers, and it is believed that research on edible climbing roses that can bloom in all seasons as natural food materials and have the characteristics of multicultural flowers and fragrances is needed. As a result, it is hoped that recognition as a popular functional food will increase food consumption and serve as basic data for the development of Tea Blending.