Studies on Chemical Composition of Light Sensitive Albino Tea Cultivars

• 발행기관: 한국차학회
• 저자명: Kai-Rong Wang Xin-Qiang Zheng Ming Li Long-Jie Zhang Jing Jin
• 간행물 정보: 『한국차학회지』특별호, 204~206쪽, 전체 3쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.04.01

영문 초록

Tea quality depends on chemical composition in tea leaves, which varies with genetic factors or tea cultivars, resulting in differences in sensory quality between tea cultivars. To investigate the chemical bases of sensory quality of albino tea cultivars, chemical compositions of light sensitive albino tea cultivars ‘Huangjinya’ and ‘Yujinxiang’ were tested in the present paper. It showed that water soluble extracts were 46.3% and 45.4% on dry base in albino tea cultivars ‘Yujinxiang’ and ‘Huangjinya’. Contents of total amino acids in ‘Yujinxiang’ and ‘Huangjinya’were 5.08% and 5.19%, being 50% higher than ‘Fudingdabai’. However, content of catechins in the albino tea cultivars was significantly lower than ‘Fudingdabai’. It is considered that high levels of water soluble extracts and amino acids, but medium level of polyphenols were the chemical factors leading to the brisk and mellow taste of the albino tea cultivars.

목차

Introduction

Materials and Methods

Conclusion

Acknowledgement

References

키워드

Camellia sinensis albino tea plant water soluble amino acids catechins