숙성 및 전통 돈차의 기능성과 생리활성성분 비교

• 영문명: Comparative Studies of Sensory Evaluation and Chemical Composition of Fermented and Traditional Don Tea
• 발행기관: 국제차문화과학학회
• 저자명: 김순옥(Soon-Ok Kim)
• 간행물 정보: 『국제차문화과학』제2집, 1~16쪽, 전체 16쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2021.06.30

영문 초록

In order to know the quality difference between fermented and traditional Don tea(Camellia sinensis). We were investigated the sensory quality, phytochemicals and antioxidant of these tea. To produce high tasty tea, its needed 6 days in growth chamber of fermneted Don tea, but traditional Don tea needed 30 months at ambient temperature. Sensory quality was much better in traditional Don tea than fermented Don tea. Traditional Don tea increased ‘L’ value, but there was small different ‘a’ and ‘b’ values between tea extracts. Total phenolics and tannin contents were higher in fermented Don tea than those of tradition Don tea, Catechin contents was not differ between tea extracts and main catechin was epigallocatechin-3-gallate(EGCG). Theaflavin content was much higher in traditional Don tea, but there was no difference thearubigin. Mineral content was not influenced by the tea type. Antioxidant was much higher in fermented Don tea than traditional Don tea. In conclusion, Sensory tasty was higher in traditional Don tea compared to fermented Don tea, while phytochemical content and antioxidant increased in fermented Don tea.

목차

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

인용문헌

키워드

sensory evaluation catechins total phenolics Theaflavin antioxidant