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학술저널
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한국원예학회 HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY Vol.48 No.6
발행연도
2007.12
수록면
422 - 428 (7page)

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이 논문의 연구 히스토리 (3)

2007

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 학술저널
Changes in Taste Quality and Catechins content in Tea Extracts according to Elapsed Time an Ambient Temperature
Mi-Kyung Lee ,  Yong-Seo Pa ,  k 한국원예학회 학술발표요지 2007.06 학술대회자료
Changes in Flavonols Content and Sensory Qualities in Green Tea Extracts as Influenced by Infusion Temperature and Its Time
Mi-Kyung Lee ,  Yong-Seo Pa ,  k 한국원예학회 학술발표요지 2007.06 학술대회자료

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This experiment was conducted to determine the effects of extracting temperatures and times on sensory quality and catechins content in roasted tea, steamed tea, roasted tea bag (tea bag) and semifermented tea (Camellia sinensis) products. All tea leaves were extracted with hot water (70, 80, 90, or 100℃) 3 times (first, second and third), respectively. In sensory evaluation, astringency and bitterness in roasted and tea bag decreased with increasing extracting temperature, while sweetness and flavour were much lower in both 70 and 100℃ than those of 80 or 90℃. Sensory quality in steamed tea was not affected by extracting temperature except for sweetness. Bitterness and astringency in semifermented tea enhanced in 90℃compared to 70, 80 or 100℃, but sweetness and flavour did not differ among treatments. Sensory quality slightly decreased with delayed extracting times, especially the third times in all teas. Tannin content increased with raising extraction temperatures and early extracting time in all teas. Content of tannin was highest in roasted tea followed by semifermented tea, tea bag and steamed tea. Eight major catechins were identified in the tea extracts and those contents gradually increased with increasing extracting temperatures and early extracting times, especially the first time. Among tea products, catechins contents were much higher in both roasted tea and tea bag than those of steamed tea or semifermented tea. In conclusion, taste quality improved in tea extracts by both suitably balanced bitterness, astringency, sweetness and catechins contained when teas were extracted at 80-90, 70-90℃and 90℃for the first times in roasted tea or tea bag, steamed tea and semifermented tea, respectively.
#astringency #epicatechingallate #epigallocatechin-3-gallate #sweetness #tannin

목차

Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgement
Literature Cited

참고문헌 (14)

참고문헌 신청
1. [학술지(정기간행물)] - Bronneer, W.E / 1998 / Method for determining the content of catechins in tea infusions by high-performance liquid chromatography 805 : 137 ~ 142 google schola 2. [학술지(정기간행물)] - Khokhar, S / 2002 / Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. 50 (l) : 565 ~ 570 google schola 3. [학술지(정기간행물)] - Khokhar, S / 1997 / A RP-HPLC method for the determination of tea catechins 114 : 171 ~ 172 google schola 4. [학술지(정기간행물)] - Lee, M.K / 2007 / Changes in taste quality and catechins content in tea extracts according to elapsed time an ambient temperature 48 : 298 ~ 302 google schola 5. [학술지(정기간행물)] - Lin, J. K / 1998 / Survey of catechins and methyl xanthines in green, oolong, and black teas 46 : 3635 ~ 3642 google schola

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Changes of Taste Quality and Catechins Content in Tea Extracts according to Elapsed Time an Ambient Temperature
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