돈차 수집지역에 따른 맛과 주요성분 비교

• 영문명: Comparative Studies of Sensory Evaluation and Chemical Composition of Don Tea by Collecting Region
• 발행기관: 국제차문화과학학회
• 저자명: 김순옥(Soon-Ok Kim) 박용서(Yong-Seo Park)
• 간행물 정보: 『국제차문화과학』제2집, 17~32쪽, 전체 16쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2021.06.30

영문 초록

In order to determine the degree of quality, we investigated the sensory evaluation, bioactive compound, mineral content and antioxidant activity from Don tea (Camellia sinensis) collected different production regions. Sensory evaluation in tea extract was influenced by producing regions and is value was much higher in Muan, Jangheung and Hadong regions than those of other regions. Hunter ‘L’ value in tea extracts was enhanced by production regions, but there was no different ‘a’ and ‘b’ values. Total phenolics and catechin contents decreased with increasing sensory evaluation in the Don tea extract, while, Theaflavin(TF) and thearubigin(TR) contents decreased. There was no difference mineral content among Don tea. Antioxidant activity and Nitrite oxide scavenging activity were much better in Muan, Janghueng and Hadond regions than those of other regions, but Electron donating activity and Angiotensin converting enzyme inhibition did not change among Don tea. In conclusion, tasty of Don tea was influenced by producing region and there was no closely relationship between sensory evaluation and bioactive compounds content.

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ . 결과 및 고찰

인용문헌

키워드

catechins mineral content TF TR Antioxidant