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자료유형
학술저널
저자정보
저널정보
한국원예학회 HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY Vol.48 No.5
발행연도
2007.10
수록면
298 - 302 (5page)

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Roasted tea, roasted tea bag (tea bag), steamed tea and semifermented tea leaves (Camellia sinensis) were extracted at 90℃ hot water with 3 times replications (first, second and third) for 3 minutes, respectively. After extraction, tea extracts were placed an ambient temperature for 30, 60, 90, 120 and 150 minutes, respectively. In taste quality, bitterness, astringency, sweetness and flavour tastes considerably decreased with time from 0 to 30 minutes and then slightly decreased. Tannin content also slightly decreased when the extraction time elapsed from 0 to 150 minutes. Catechins content in tea extracts also gradually decreased with time and those contents significantly drop after 120 minutes regardless of tea products. Main catechins in tea extract are epigallocatechin (EGC), epigallocatechin-3-gallate (EGCG), epicatechin gallate (ECG), and gallocatechin gallate (GCG) in all tea products. In tea extracts, sensory quality decreased with progressing elapse time an ambient temperature by decreasing sensory taste, tannin, catechins contents, therefore the best quality was kept when the elapsed time was 0 minute.

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Abstract
Introduction
Materials and Methods
Results and Discussion
Literature Cited

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