개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
논문을 무제한 열람 이용할 수 있어요.
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국원예학회 HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY Vol.48 No.5
- 발행연도
- 2007.10
- 수록면
- 298 - 302 (5page)
이용수
초록· 키워드
오류제보하기
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.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Literature Cited
참고문헌 (11)
참고문헌 신청
1. [학술지(정기간행물)] - Khokhar, S / 2002 / Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. 50 : 565 ~ 570
2. [학술지(정기간행물)] - Khokhar, S / 1997 / A RP-HPLC method for the determination of tea catechins. 114 : 171 ~ 172
3. [학술지(정기간행물)] - Lee, M.K / 2005 / Changes in flavonol contents and taste qualities in green tea extracts as influenced by infusion temperatures and its times : 119 ~ 147
4. [학술지(정기간행물)] - Lin, J. K / 1998 / Survey of catechins, gallic acid, and methyl xanthines in green, oolong, and black teas 46 : 3635 ~ 3642
5. [학술지(정기간행물)] - Nakagawa / / M. 1975. Contribution of green tea constituents to the intensity of taste element of brew. Japan Shokuhin Kogyo Gakkaishi Rep. 22 : 59 ~ 64
2. [학술지(정기간행물)] - Khokhar, S / 1997 / A RP-HPLC method for the determination of tea catechins. 114 : 171 ~ 172
3. [학술지(정기간행물)] - Lee, M.K / 2005 / Changes in flavonol contents and taste qualities in green tea extracts as influenced by infusion temperatures and its times : 119 ~ 147
4. [학술지(정기간행물)] - Lin, J. K / 1998 / Survey of catechins, gallic acid, and methyl xanthines in green, oolong, and black teas 46 : 3635 ~ 3642
5. [학술지(정기간행물)] - Nakagawa / / M. 1975. Contribution of green tea constituents to the intensity of taste element of brew. Japan Shokuhin Kogyo Gakkaishi Rep. 22 : 59 ~ 64
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Changes in Sensory Quality and Catechins Content in Tea Extracts as Influenced by Infusion Temperatures and Times
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2007 .12
-
Changes in Taste Quality and Catechins content in Tea Extracts according to Elapsed Time an Ambient Temperature
한국원예학회 학술발표요지
2007 .06
-
Bioavailability and Efficiency of Tea Catechins as an Antioxidant
Journal of Food Science and Nutrition
2002 .09
-
시판 녹차중 카테킨의 함량 분석
한국식품영양과학회지
1992 .09
-
녹차, 오룡차, 및 홍차 추출물의 항균효과
한국식품영양과학회지
1995 .04
-
Development of Yellow Tea, Oolong Tea, and Black Tea Using Korean Green Tea
한국원예학회 학술발표요지
2013 .05
-
녹차의 카테킨류 분석법 개선
Applied Biological Chemistry
1992 .01
-
Tea Production in China and Therapeutic Effect of Tea
식품과학과 산업
1989 .09
-
Assessing Geographic Origins of Green Teas Using Instruments
Food Science and Biotechnology
2008 .10
-
Effects of Tea Constituents on Intracellular Level of the Major Tea Catechin,(-)-Epigallocatechin-3-gallate
Food Science and Biotechnology
2007 .02
-
Tea and Cancer
식품과학과 산업
2005 .09
-
Effects of Temperature, Illumination, and Sodium Ascorbate on Browning of Green Tea Infusion
Food Science and Biotechnology
2009 .08
-
Antioxidant Activity of Herbal Teas Available on the Korean Market
Journal of Food Science and Nutrition
1999 .06
-
茶 製造中의 主要成分의 化學的 變化
한국식품영양과학회지
1983 .06
-
[S6-1] Aroma Formation Mechanism in Fermented Tea, Oolong Tea and Black Tea
한국식품영양과학회 학술대회발표집
2008 .10
-
Development of Black Tea with Treatment of Yeast Using Green Tea Leaves
한국원예학회 학술발표요지
2014 .05
-
Determination of Catechin Content in Korean Tea Germplasms
한국식품영양과학회 학술대회발표집
2019 .10
-
Chemical Composition of Green Teas According to Processing Methods and Extraction Conditions
Food Science and Biotechnology
2009 .10
-
Optimization of Ultrasonic Extraction of Tea Phenolic Compounds from Lower Grade Green Tea
한국식품영양과학회 학술대회발표집
2012 .10
이 논문의 저자 정보
이 논문과 함께 이용한 논문
Changes in Sensory Quality and Catechins Content in Tea Extracts as Influenced by Infusion Temperatures and Times
Mi-Kyung Lee
,
Yong-Seo Pa
,
k
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2007
.12
LED 광원 및 설치조건에 따른 딸기의 생육 변화
이지은
,
신용습
,
정종도
외 2명
시설원예·식물공장
2015
.06
Antioxidant and Anti-proliferative Activities of Different Solvent Fractions from Methanol Extracts of Sparganiun stoloniferum
Ming-Lu Xu
,
Lan Wang
,
Gui-Fang Xu
외 2명
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2010
.12
Influence of Dry Storage Duration, Gibberellic Acid, and Priming on Germination of Aster koraiensis at Low Temperature
Hyun Jin Kim
,
Hyun Hwan Jung
,
Ki Sun Kim
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2010
.12
The Growth Rate of Grape Berry Varies Considerably among the Different Parts of the Berry
Takuya Ban
,
Aki
,
a Nakatsuka
외 8명
한국원예학회 기타 간행물
2008
.12
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-525-016085988