티백 녹차 추출물의 상온 저장 중 이화학적 및 관능적 특성 변화

• 영문명: Change of Physicochemical Characteristics and Sensory Properties of Green Tea Extract in Teabag during Storage at Room Temperature
• 발행기관: 한국차학회
• 저자명: 홍성진(Seong-Jin Hong) 한임자(Im-Ja Han) 은종방(Jong-Bang Eun)
• 간행물 정보: 『한국차학회지』제24권 제2호, 50~55쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.06.30

영문 초록

The physicochemical characteristics and sensory evaluation of green tea extract were investigated during storage at room temperature for 0, 2, 4, 6, 8, 10 and 12 hours. Color, pH and vitamin C, total phenolic, total free amino acid, and soluble solid contents were measured and sensory evaluation was conducted. In color, the b* value increased with increasing storage time. Vitamin C, total phenolic, total free amino acid and soluble solid contents did not change significantly with increasing storage time. In sensory evaluation, the scores of color, flavor, sweetness, bitterness and astringency did not change significantly with increasing storage time. In conclusion, the physicochemical properties and sensory evaluation of green tea extract did not change significantly at room temperature within 12 hours after extraction.

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green tea extract extraction time storage time room temperature physicochemical characteristics