위조시간에 따른 차의 주요 성분 변화 및 향기패턴 분석

• 영문명: Effect of Withering Time on the Major Phytochemical Components and Aroma Pattern of Tea
• 발행기관: 한국차학회
• 저자명: 이란숙(Lan Sook Lee) 박종대(Jong Dae Park) 김영붕(Young Boong Kim) 김상희(Sang Hee Kim)
• 간행물 정보: 『한국차학회지』제22권 제4호, 126~130쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.12.30

영문 초록

The objective of this study was to determine the effect of the withering time on the major phytochemical components and aroma pattern of tea leaves during tea manufacturing. The total amino acid and theanine contents decreased, whereas the gallic acid content increased. The contents of total polyphenols and catechins, except for (+)-catechin gallate, significantly decreased. In particular, the decrease in the content of cis-catechins was higher than that of their corresponding epimers, trans-catechins. Moreover, the aroma patterns obtained using the electronic nose based on gas chromatography with a surface acoustic wave sensor showed that new peaks occurred from 2 to 6 sec in the 20 h withered tea.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

적요

감사의 글

참고문헌

키워드

tea withering catechins aroma pattern electronic nose