Earticle

초록

영어

This study examined the influence of manufacturing processes and extraction conditions on the chemical compositions of green tea. Green tea samples grown in various areas (Korea, China, and Japan) and processed by 4 different methods (steaming, pan-firing, steaming and pan-firing, and heavy roasting after steaming and pan-firing) were collected for study. The chemical compositions of the green tea extracts and infusions were different according to their processing methods and extraction conditions, including catechins, caffeine, and free amino acids contents. In all samples analyzed, (−)- epigallocatechin gallate (EGCG), (−)-epigallocatechin (EGC), and theanine were determined as the major catechins and free amino acid, respectively. Studies of samples grown in the same area (Jeju; Korea) showed that there were significant differences in the concentrations of catechins and caffeine in extract and infusion according to the processing methods. These results indicate that processing methods influenced the chemical compositions of the green tea extracts and infusions.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Young-Kyung Kim [ Department of Food Science and Technology, Ewha Womans University, Tea Research, Food Research Institute, Amorepacific Corporation ]
• Yoo-Jin Oh [ Tea Research, Food Research Institute, Amorepacific Corporation ]
• Jin-Oh Chang [ Tea Research, Food Research Institute, Amorepacific Corporation ]
• Sang-Jun Lee [ Tea Research, Food Research Institute, Amorepacific Corporation ]
• Kwang-Ok Kim [ Department of Food Science and Technology, Ewha Womans University ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664