저온에서 시간을 달리하여 추출한 찬물 녹차 우림물의 이화학적 및 관능적 특성

• 영문명: Physicochemical Properties and Sensory Evaluation of a Green Tea Infusion Extracted from Green Tea for Cold Water Extraction at Low Temperatures (5 and 25℃) for Different Times
• 발행기관: 한국차학회
• 저자명: 서용찬(Yong Chan Seo) 김인숙(In Sook Kim) 정동옥(Dong Ok Chung) 은종방(Jong Bang Eun)
• 간행물 정보: 『한국차학회지』제20권 제4호, 91~97쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.12.31

영문 초록

An analysis of the physicochemical properties and a sensory evaluation of a green tea infusion extracted from green tea for a cold water extraction (GTCW) at 5 and 25℃ for different times were performed. The green tea infusion extracted from GTCW at 5℃ had a higher pH, vitamin C content and a* value than that at 25℃, but lower L* and b*value, soluble solid, total polyphenol and amino acid contents. With increasing extraction time, the b*values and soluble solids, and total polyphenol and amino acid content increased. In a sensory evaluation, the overall acceptability had the highest score at a green tea infusion extracted at 5℃ for 10 h and 25℃ for 6 h. In conclusion, a green tea infusion extracted at 25℃ was higher in most characteristics than that at 5℃, and the green tea extracted for a long time was more beneficial. This suggest that GTCW should be extracted at 5℃ for 10 h and 25℃ for 6 h.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

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참고문헌

키워드

green tea infusion total polyphenol content low temperature extraction