녹차 티백 상온 침출 우림물의 물리화학적 및 관능적 특성

• 영문명: Physicochemical Characteristics and Sensory Evaluation of a Green Tea Infusion Extracted with Different Amounts at Room Temperature (25℃)
• 발행기관: 한국차학회
• 저자명: 신유림 이기창 은종방
• 간행물 정보: 『한국차학회지』제21권 제1호, 46~52쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.03.01

영문 초록

This study examined physicochemical characteristics and sensory evaluation of green tea infusion (GTI)extracted with different amounts at room temperature (25℃) for different times. The pH of GTI increased until 2 h and then decreased during extraction for 12 h. Infusion extracted with 2 bagged green tea had a lower pH than that done with 1 bagged green tea; however, the results were opposite in the soluble solid, vitamin C, amino acid, and total phenol contents. There is no difference in the infusion with 1 bagged green tea during extraction for 12 h, and infusion extracted with 2 bagged tea for 10 h was the highest among different extraction times. In term of color, L* value of GTI decreased with increasing extraction time, but the a* value increased. The b* values had no difference among GTI extracted for different times. The total polyphenol content of GTI increased during extraction until 10 h and decreased with increasing extraction time. The amino acid and vitamin C contents of GTI increased with increasing extraction time. In the sensory evaluation, the overall acceptability had the highest score in GTI extracted with one bagged green tea at room temperature (25℃) for 6 h. In conclusion, the extraction time and amount of green tea affected the physicochemical characteristics of GTI during extraction at room temperature. The results suggested that when bagged green tea is extracted at room temperature, one bagged green tea would be extracted for 6 h.

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재료 및 방법

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참고문헌

키워드

bagged green tea room temperature extraction physicochemicals color sensory evaluation