Abstract
The contents of chemical components such as total nitrogen, total amino acid and vitamin C were somewhat higher in $N_2$ gas treatment at $10^{\circ}C$ for 3 hours than those of other treatments. However, the contents of tannin and chlorophyll were slightly lower than that in the other treatments. The content of ${\gamma}-Aminobutyric$ acid with $N_2$ gas treatment was higher $1.5{\sim}6$ times with values of $51{\sim}205mg/100g$ than in control (35mg/100g). The scores of sensory test was not different between $N_2$ gas treatment for 3 hours and control. The contents of chemical components such as total nitrogen, total amino acid including theanine and caffeine were slightly higher in $N_2$ gas treatment at $20^{\circ}C$ for 3 hours than those of other treatments. However, the contents of tannin and vitamin C were slightly lower than those of other treatment. The content of GABA in tea leaves treated with $N_2$ gas was higher $2.5{\sim}7$ times with values of $85{\sim}225mg/100g$ than in control (35mg/100g). The sensory test was lower in $N_2$ gas treatment($76.3{\sim}78.1$ point) than in control(80.4 point). The contents of chemical components were not different between $N_2$ gas treatment at $30^{\circ}C$ for 3 hours and control. Whereas the contents of chemical components were somewhat lower in $N_2$ gas treatment for 1 hour and 5 hours than in control. The content of GABA in tea leaves treated with $N_2$ gas was higher $3{\sim}7$ times with values of $115{\sim}217mg/100g $than in control(35mg/100g). The sensory test was lower in $N_2$ gas treatment ($74.3{\sim}78.4$ point) than in control(80.4 point). Consequently, tea mading within 5 time $N_2$ gas treatment at $10^{\circ}C$ or 3 time $N_2$ gas treatment at 20, $30^{\circ}C$ after plucking was considered to be the best green tea in terms of functional nature as well as taste nature.
$10^{\circ}C\;N_2\;gas$ 3시간 처리시 무처리에 비해 총질소, 총아미노산, 비타민 C 함량이 약간 높았고, 탄닌과 엽록소 함량은 낮은 경향이었다. 기능성 성분인 GABA 함량은 무처리 (35mg/100g)에 비해 $51{\sim}205mg/100g$으로 $1.5{\sim}6$배 높았다. 제다 품질은 무처리에 비해 3시간 gas 처리시 차이가 없었다. $20^{\circ}C\;N_2$ gas 3시간 처리가 무처리에 비해 품질관련 성분 중 총질소, 총아미노산(데아닌), 카페인 함량은 많았고, 탄닌과 비타민 C 함량은 약간 낮았다. GABA함량은 무처리 (35mg/100g)에 비해 gas처리가 $85{\sim}225mg/100g$으로 $2.5{\sim}7$배 높았다. 제다 품질은 무처리 80.4점에 비해 gas 처리 $76.3{\sim}78.1$점으로 약간 저하되었다. $30^{\circ}C\;N_2$ 3시간 처리시 무처리와 기호성 관련성분이 거의 차이가 없었고 1, 5시간 처리는 무처리에 비해 품질이 약간 떨어지는 경향이었다. GABA 함량은 무처리 (30mg/100g)에 비해 gas처리가 $115{\sim}217mg/100g$으로 $3{\sim}7$배 증가하였다 제다품질도 무처리 80.4점에 비해 gas 처리가 $74.3{\sim}77.2$점으로 열악하였다. 따라서, $10^{\circ}C$에서는 5시간 gas처리, 20, $30^{\circ}C$에서는 3시간 gas 처리 후 제다를 하는 것이 기호성 및 기능성이 우수한 녹차(GABA차)를 제조할 수 있다고 생각된다.