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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
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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
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