시판 덖음녹차의 품질에 따른 이화학적 특성 = Chemical Properties on the Quality of Marketed Roasting Green teas

다국어 초록 (Multilingual Abstract)

This study was conducted to know the quality of marketed green teas which were devided into high, middle and low grade accoroding to the price. we examined the content of water, ash, total nitrogen, tannin, caffeine, chlorophyll and color value and did sensory evaluation. The results were as follows: 1) The content of water was 2.17-3.67% and content of ash was 4.50-5.17%, there were no siginificant difference in each grade. 2) The content of total nitrogen was 4.38% in high grade, 4.60% in middle grade and 4.68% in low grade. 3) The content of tannin was 11.09% in high grade, 14.22% in middle grade and 14.44% in low grade, middle and low grade were significantly higher than high grade. 4) The nitrogen rate to tannin (N/T) was 39.5% in high grade, 32.6% in middle grade and 32.70% in low grade, N/T rate of high grade was significantly highest than others. 5) The content of caffeine is 1.78% in high grade, 1.32% in middle grade and 0.92% in low grade, high and middle grade were significantly higher than low grade. 6) The content of total chlorophyll is 297.37 ㎎% in high grade, 192.89 ㎎% in middle grade and 204.79 ㎎% in low grade, chlorophyll a was 69.23 ㎎% in high grade, 51.99 ㎎% in middle grade and 63.42 ㎎% in low grade, and chlorophyll b was 228.47 ㎎% in high grade, 131.21 ㎎% in middle grade and 141.63 ㎎% in low grade. 7) Yellow value of high and middle grade were significantly higher than low grade, but blue and red value were no significant diffrence in groups. 8) In sensory evaluation, appearance, taste, odor of high grade were better than others and total score was 15.25 in high grade, 12.97 in middle grade and 9.80 in low grade. 9) Price had a positive correlation with caffeine, appearance and taste, but a negative correlation with tannine. N/T rate had a negative correlation with tannine, but a positive correlation with caffeine.