추출 시간이 녹차 우림물의 이화학적 및 관능적 특성에 미치는 영향

• 영문명: Effect of Extraction Time on Physicochemical Properties and Sensory Characteristics of Green Tea Infusion
• 발행기관: 한국차학회
• 저자명: 홍성진(SeongJin Hong) 최성희(SungHee Choi) 은종방(JongBang Eun)
• 간행물 정보: 『한국차학회지』제23권 제1호, 30~36쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2017.03.31

영문 초록

This study compared the physicochemical properties and performed a sensory evaluation of a green tea infusion extracted from green tea for 2, 4, 6, 8, and 10 min (EGP) and a green tea infusion extracted for 2 min at 70℃ that was then left to stand at room temperature for 2, 4, 6, and 8 min (EGT). The green tea infusion extracted from EGP had higher vitamin C, soluble solid, total polyphenol, and total amino acids contents as well as a higher a* value than EGT. In the sensory evaluation, the astringency increased with increasing extraction time. The results showed that EGP scored higher in most of the characteristics than EGT. Based on the physicochemical properties and sensory evaluation, it was predicted that the optimal range of leaching conditions for the green tea infusion was 70℃ for 2 min.

목차

Abstract

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재료 및 방법

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키워드

total polyphenol content green tea infusion extraction time