As one difficulty of strawberry cultivation, the large amounts of runners obtained during growth of offspring are discarded. Therefore, we attempted to develop strawberry runners as roasted tea to present an effective utilization method. Comparison of roasted teas made from runner, leaves, and stems demonstrated from sensory evaluation that roasted teas from runners produced both roast and sweet sensations. Their aroma components were identified using GC-MS. Results elucidated the possibility

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... producing roasted tea from strawberry runners. More effective use of runners can be expected to contribute to waste reduction.