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문제학(Jae-Hak Moon),이재근(Jae-Keun Lee),송보현(Bo-Hyeon Song),박근형(Keun-Hyung Park) 한국차학회 1996 한국차학회지 Vol.2 No.1
Tea is classified into three groups according to its manufacturing process: nonfermented tea (green tea), semifermented tea (Oolong tea) and fermented tea (black tea). Tea aroma is formed in the manufacturing process after plucking tea shoots and its characteristics are different among three groups of tea. Furthermore, tea aroma is largely influenced by the variety of tea plant and climate and geographical location where tea plants are cultivate, Aroma components in tea have been investigated by distillation, column chromatography and gas chromatography. This review made mention of aroma characterization in each tea.
문제학(Jae-Hak Moon),박근형(Keun-hyung Park),坂田完三(Kanzo Sakata) 한국차학회 1996 한국차학회지 Vol.2 No.2
In the course of our study on aroma formation mechanism of oolong tea, we have isolated and identified geranyl, (S)-linalyl salicylate, benzyl, 2-phenylethyl, trans- and cis-linalool 3,6-oxide 6-O-β-D-xylopyranosyl-β-D-glucopyranosides (β-prim- everoside) from the leaves for oolong tea (Camellia sinensis war. sinensis cvs Shuixian and Maoxie) by means of a crude enzyme assay. Aroma precursors of trans- and cis-linalool 3,7-oxides, and (Z)-3-hexenol were exceptionally isolated as 6-O-β-apiofuranosyl-β-D-glucopyranosides and β-D-glucopy-ranoside, respectively. And, in order to know the molacular basis of tea aroma formation mechanism, we measured changes of alcoholic aroma precursor amounts and glycosidase activity in each part of tea shoot (cv Yabykita). Amounts of aroma precursors were abundant in young leaves and decreased as leaf aged. Glycosidase activity also decreased as leaf aged, but was high in stem. We also purified and characterized a new glycosidase (β-primeverosidase) from fresh leaves of cvs Yavukita and Shuixian for green tea and oolong tea, respectively. This enzyme was found to be one of the main glycosidase concerned with the alcoholic aroma formation in tea leaves.
문제학(Jae-Hak Moon),박근형(Keun-Hyung Park) 한국차학회 1995 한국차학회지 Vol.1 No.1
茶는 기호식품으로 세계 각국에서 널리 음용되고 있다. 우리나라에서도 新羅시대부터 茶를 즐겨왔을 뿐아니라 훌륭한 茶文化를 간직하여 왔다. 先人들과 現代人이 茶를 즐기는 이유는 茶는 단순히 기호음료만이 아니고 건강에 유이하기 때문이라 하겠다. 이와같이 茶는 예로부터 특유의 맛과 효능을 갖는 신비의 음료로 알려져왔으나 최근 茶의 성분과 기능성에 관한 많은 연구의 결과 차의 효능이 해명되고 있어 저자들은 이에 관한 최근의 연구들을 모아 인간의 건강과 관련된 “차의 기능성분과 생리활성”에 대해서, 차의 품질에 가장 큰 역할을 담당하고 있는 “차의 향기”를, 그리고 차음료와 製茶 및 향료산업에 응용 가능성이 시사되고 있는 “차의 향기발현 기구”에 관한 내용의 순으로 나누어 소개하고자 한다.
강진영(Jin Young Kang),조정용(Jeong Yong Cho),김선재(Seon Jae Kim),신기호(Ki Ho Shin),김두운(Du woon Kim),박기영(Ki Young Park),박근형(Keun Hyung Park),문제학(Jae Hak Moon) 한국차학회 2014 한국차학회지 Vol.20 No.4
The chemical constituents in ddeok chas produced by three different manufacturing procedures were analyzed to determine their characteristics. Sample-1 was prepared by steaming, pounding, shaping, drying, and stored indoors. Sample-2 was prepared by pounding fresh tea leaves, shaping, steaming, drying, and stored indoors. Sample-3 was prepared by withering, rolling (rubbing), steaming, pounding, shaping, drying, and stored indoors. These samples were stored under the same conditions and the total catechin, total theaflavin, gallic acid, caffeine, and ascorbic acid contents in each sample were analyzed by HPLC. With the exception of ascorbic acid, the levels of the other compounds decreased with the increasing of storage period. The chemical constituents showed a similar pattern regardless of the ddeok cha type, despite being stored for 1 year. This suggested that the manufacturing procedures are an important factor for the quality of ddeok cha. In addition, the storage method also affects the antioxidative activity of ddeok cha.