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RISS 인기검색어
- 검색키워드
- 저자 : 김영걸(Young-Gol Kim) (검색결과 2 건)
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김영걸(Young-Gol Kim),이정대(Jung-Dae Lee),최성희(Sung-Hee Choi),송관정(Kwan Jeong Song) 한국차학회 2010 한국차학회지 Vol.16 No.2
This study was carried out to examine the aroma characteristics of green tea combined with different tea cultivars and manufacturing methods. We analyzed the aroma components of steamed and pan-fired green tea processed with five tea cultivars: Saemidori, Yutakamidori, Yabukita, Hushun, and Okumidori. There were differences in the aroma components and composition of green tea between the different cultivars. Saemidori contained much higher phenyl acetaldehyde and linalool oxide II (cis-furanoid) content, while Yutakamidori showed the highest pentanal, hexanal, 2-hexenal, benzaldehyde, linalool, α-terpineol, indole, cis-3-hexenyl hexanoate, and cis-jasmone content among the tea cultivars. Yabukita contained the highest content of linalool oxide IV. However, Okumidori and Hushun did not have markedly higher aroma components compared to other cultivars. The manufacturing process of green tea, such as steaming or pan-firing, also affected the aroma components and composition. Pan-fired Saemidori and Yutakamidori tea contained higher geraniol content than that of steamed tea, which was the reverse of that observed for Yabukita. Okumidori and Hushun did not have different geraniol contents with different manufacturing processes. Pan-fired tea showed higher linalool, linalool oxide I (trans-furanoid), linalool oxide II (cis-furanoid), and linalool oxide IV content than that of steamed tea for most cultivars except Okumidori. These results indicate that Saemidori was proper for pan-firing, Yabukita and Okumidori for steaming, and Yutakamidori for both making processes.
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차 품종별 각공 방법에 따른 녹차의 화학성분 및 품질특성
김영걸(Young-Gol Kim),이정대(Jung-Dae Lee),김희숙(Hee-Suk Kim),송관정(Kwan Jeong Song) 한국차학회 2010 한국차학회지 Vol.16 No.1
This study was performed to determine the effects of two distinct green tea manufacturing methods, steaming and pan-fìring, on the chemical composition and specifìc character of each tea cultivar. We examined steamed and pan-fired tea made from the following fìve cultivars: Saemidori, Yutakamidori, Yabukita, Hushun, and Okumidori. The results showed that manufacturing method did not influence the chemical composition oftea leaves However, there was a difference in tea color depending on the manufacturing method. ln every cultivar, the color of green tea became brighter and deeper when manufactured by steaming. Further, the color of green tea was affected by the cultivar itself. Lastly, a sens아y test confirmed that Yabukita was best prepared by steaming, whereas Yutakamidori and Saemidori were best suited for pan-firing. However, manufacturing method had little effect on quality for Okumidori and Hushun based on their sensory test scores.
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