CO2처리에 따른 친환경 녹차의 품질 변화

• 영문명: Quality Improvement of Organic Green Tea by CO2 Treatments
• 발행기관: 한국차학회
• 저자명: 박장현(Jang Hyun Park) 남승희(Seung Hee Nam) 최장전(Jang Jeon Choi) 황해성(Hae Sung Hwang)
• 간행물 정보: 『한국차학회지』제17권 제2호, 61~66쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.06.30

영문 초록

Organic green tea was repeatedly injected CO2 gas to improve its product quality and chemical compositions by 6 different treatments. There were no injection (T1), injection for 3 h (T2), injection for 1 h and no injection for 0.5 h (T3), injection for 2 h and no injection for 1h. by 2 times (T4), injection for 3 h, no injection for 1.5h by 3 times (T5), injection for 1h, no injection and injection for each 0.5 h (T6). Among 6 treatments, T6 treatment showed 5.24 ± 0.1% of total nitrogen, 2840 ± 25 mg 100 g-1 of total amino acid, and 490 ± 7 mg 100 g-1 of chlorophyll,respectively. T5 tea sample exhibited highest amount of tannin and caffeine content with 13.95 ± 0.17% and 3.03 ±0.08%, respectively. T1 tea sample had the abundant amount of vitamin C with 350 ± 10 mg 100 g-1. The longer time CO2 gas injection resulted in less amount of aspartate and glutamate. There was no relation with theanine or arginine content by gas injection period on organic teas. However, the amount of γ-aminobutyric acid(GABA) was 31 ± 6 mg (T1), 219 ± 5 mg (T2), and 315 ± 9 mg (T6) per 100g, respectively. As a result of sensory evaluation with 6 kinds of teas, T6 tea marked the highest score with 92 ± 1.9 points while T1 with 83 ± 1.5 points, and T3 with 87 ± 1.4 points.

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