화학성분으로 본 각국 시판녹차의 품질

• 영문명: Chemical Components of Various Green Teas on Market
• 발행기관: 한국차학회
• 저자명: 박장현(Jang-Hyun Park) 최형국(Hyoung-Koog Choi) 박근형(Keun-Hyung Park)
• 간행물 정보: 『한국차학회지』제4권 제2호, 83~92쪽, 전체 10쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1998.09.30

영문 초록

Forty-one green tea samples including Korean, Japanese, Chinese, and Vietnamese green tea were collected from the market. The tea samples were analyzed for total nitrogen(T-N), total free amino acid(FAA), tannin, caffeine, chlorophyll, vitamin C, individual free amino acid and sensory teste. The content of T-N in Japanese green tea(4.41~6.05%) was higher than that of other green tea including Korean green tea(3.15~5.37%). The content of FAA in Japanese green tea was the highest as 1,652~3,791mg/100g, and that of Vietnamese green tea was the lowest as 1,671mg/100g. The content of tannin in Korean green tea(11.30~15.01%) was lower than that of Chinese(15.45~17.33%) and Vietnamese (20.61%). The content of caffeine in Korean green tea was the lowest as 3.28~2.68%, and that of Vietnamese was the highest as 3.31%. The content of chlorophyll in Japanese green tea mading stemmed tea was higher than that of Korean, Chinese, and Vietnamese mading pan-fire blanched tea. The content of vitamin C in Korean green tea(201.8~402.3mg/100g) was the higher than that of Japanes(195.3~378.5mg/100a), Chinese(193.3~341.5mg/100g), and Vietnamese(276.6mg/100g). Eleven kinds of individual amino acid was isolated from forty-one green tea which the content of aspartic acid, glutamic acid, theanine, and arginine occupied over 80-90%. In scoring test, Korean pan-fire blanched tea as 58.7~78.9 point received higher point compared to Japanese(55.3~76.2 point), Chinese(50.1~72.0 point), and Vietnamese(70.5 point). Results of this study suggest that Korean pan-fire blanched tea show excellent in terms of abundance of T-N and FAA, and less contents of tannin, and good sensory teste.

키워드

Various Green Teas Chemical Components Sensory Teste