生化를 이용한 香茶 開發 : Ⅰ. 생화비율이 향차의 유기산과 지방산 함량에 미치는 영향 = Development of Aroma Tea Using Fresh Flower

다국어 초록 (Multilingual Abstract)

To develop aroma tea with fragrance using natural flower, we mixed green tea 100%, Gardenia jasminoides flower, and chrysanthemum 50, 70, 90, 110%. We tested the aroma tea for its gragrance intensity, fragrance maintenance, flavor profile test, sensory test, and absorption utility.
The aroma tea has great flavor and longer natural flower fragrance at 70℃s hot water. In hot water dilution the green tea has shortestfragrance maintenance. After making aroma team it keeps its scent longer like gardenia jasminoides flower when the fresh flower ratio increases.
When the fresh flower ratio increases, the absorption gets stronger and the absorption utility of gardenia jasminoides flower is better that the chrysanthemum. In organic flavor profile test, when the fresh flower absorption ratio increases, the scent of aroma tea gets richer and softer due to the increase of the scent and the sweet taste and the decrease of the astringent. Specially, the after taste has richer scent and sweet taste for a long time, it gives the possibility of developing the aroma tea.

목차 (Table of Contents)

• Ⅰ.서언
• Ⅱ.재료 및 방법
• 1.시료 摘采 및 향차 제다방법
• 2.수분량 측정
• 3.일반 성분분석
• 4.지방산 및 유기산 분석
• 5.제품 色澤 검사
• Ⅲ.결과 및 고찰
• 1.향차제다시기와 수분함량
• 2.착향용 생화비율이 착향 직후 향차의 수분량과 일반성분에 미치는 영향
• 3.착향용 생화비율이 향차의 유기산에 미치는 영향
• 4.착향용 생화비율이 향차의 지방산에 미치는 영향
• 5.착향용 생화비율이 향차의 색도변화에 미치는 영향
• Ⅳ.요약
• Ⅴ.인용문헌