차나무의 품종, 부위, 채취시기에 따른 향기생성 효소의 활성과 향기배당체의 함량

• 영문명: Enzymatic Activities and Amounts of Aromatic Precursors Relative to Cultivar, Harvest Time, and Part of Camellia sinensis
• 발행기관: 한국차학회
• 저자명: 정재천(Jae-Cheon Jeong) 최정연(Jeong-Youn Choi) 최문희(Moon-Hui Choi) 손영란(Young-Lan Son) 조정용(Jeong-Yong Cho) 김선재(Seon-Jae Kim) 문제학(Jae-Hak Moon) 박근형(Keun-Hyung Park) 마승진(Seung-Jin Ma)
• 간행물 정보: 『한국차학회지』제18권 제4호, 74~80쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.12.31

영문 초록

Enzymatic activities and amounts of aromatic precursors, which are related with aroma formation in fermanted tea, were indirectly measured in vanious cultivars (Korean native cultivar, Taicha No.12, Yabukita), harvest time (May, July, September), and parts (aged leaves, young leaves, stem) by means of crude enzyme assay. Enzyme activities related to aroma formation in stems and young leaves were higher than those in aged leaves. Activities in parts harvested in September and July were higher than in those harvested in May. Total amounts of aromatic precursors were higher in young leaves than those in aged leaves from each cultivar. Amounts of precursors of geraniol and methyl salicylate were much higher in each part of Taicha No.12 than those of Yabukita, although much greater amounts of benzyl alcohol and 2-phenylethanol were liberated from Yabukita.

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키워드

enzyme activity amounts of precursors aroma relative to fermented tea Camellia sinensis