국내육성 차 품종별 홍차의 유효성분과 품질 특성 비교

• 영문명: Comparison of Active Components and Quality Characteristics of Black Tea from Korean Tea Cultivars
• 발행기관: 한국차학회
• 저자명: 심두보 전승호 박상기 권미진 김종철 조경환 손용휘 정광희 신지훈 황정규
• 간행물 정보: 『한국차학회지』제28권 제3호, 8~15쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2022.09.30

영문 초록

This study was conducted to obtain basic data for the oxidated characteristics of tea cultivars in Korea. In particular, three kinds of cultivated green teas of Korea, namely Chamnok, Keumsull, and Beachwisull, were oxidized by the traditional sunburn Jaeksal method of Hadong area, Korea, and the oxidized teas were analyzed for their free amino acid content, taste, and aroma. When compared with landrace, a traditional tea cultivar of Korea, and used as a control in this study, the theaflavin content of the three kinds of teas in this study was higher, but their caffeine and free amino acid contents were lower. Furthermore, the total catechin content was the highest in Beachwisull (3.04 %) and the lowest in Chamnok (0.18 %). Likewise, the theaflavin content was the highest in Chamnok (0.54 %). Finally, astringency and taste after astringency were most significant in Beachwisull, and greenishness was the highest in Keumsull.

키워드

black tea cultivar Jaeksal taste volatile compounds