Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Assessing Geographic Origins of Green Teas Using Instruments

  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Parameters of soluble solids, amino acids, catechins, and color difference of 24 green tea samples from China and Korea were determined. The levels of soluble solids, amino acids, total catechins, and infusion lightness in tea samples from Korea were higher than those from China. Concentrations of epigallocatechin galate and epigallocatechin in teas from China were higher than tea samples from Korea. Geographical origin of teas from the 2 countries was discriminated using parameters of infusion lightness, gallocatechin, and total catechins and applying principal component analysis.

Keywords

References

  1. Kim KM, Lee BY, Kim YT, Choi SG, Lee J, Cho SY, Choi WS. Development of antimicrobial edible film incorporated with green tea extract. Food Sci. Biotechnol. 15: 478-481 (2006)
  2. Chung SK, Kim MY, Kim YC, Iwai K, Matsue H. Antioxidant effects of Korean teabag teas by a simple and fast XYZ-dish method. Food Sci. Biotechnol. 13: 197-201 (2004)
  3. Huang H, Xu XQ. Anticancer activity of tea: Evidence from recent animal experiments and human studies. J. Tea Sci. 24: 1-11 (2004)
  4. Hong J, Yang CS. Effect of purified green tea catechins on cytosolic phospholipase A(2) and arachidonic acid release in human gastrointestinal cancer cell lines. Food Sci. Biotechnol. 15: 799-804 (2006)
  5. Wu SC, Yen GC, Wang BS, Chiu CK, Yen WJ, Chang LW, Duh PD. Antimutagenic and antimicrobial activities of pu-erh tea. Food Sci. Technol. 40: 506-512 (2007)
  6. Reid LM, O'Donnell CP, Downey G. Recent technological advances for the determination of food authenticity. Trends Food Sci. Tech. 17: 344-353 (2006) https://doi.org/10.1016/j.tifs.2006.01.006
  7. Popping B. The application of biotechnological methods in authenticity testing. J. Biotechnol. 98: 107-112 (2002) https://doi.org/10.1016/S0168-1656(02)00089-5
  8. Pillonel L, Badertscher R, Froidevaux P, Haberhauer G, Holzl S, Horn P, Jakob A, Pfammatter E, Piantini U, Rossmann A, Tabacchi R, Bosset JO. Stable isotope ratios, major, trace, and radioactive elements in emmental cheeses of different origins. Food Sci. Technol. 36: 615-623 (2003)
  9. Ferreira IMPLVO, Cacote H. Detection and quantification of bovine, ovine, and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins. J. Chromatogr. A 1015: 111-118 (2003) https://doi.org/10.1016/S0021-9673(03)01261-5
  10. Cozzolino D, Murray I. Identification of animal meat muscles by visible and near infrared reflectance spectroscopy. Food Sci. Technol. 37: 447-452 (2004)
  11. Roussel S, Bellon-Maurel V, Roger JM, Grenier P. Fusion of aroma, FT-IR, and UV sensor data based on the Bayesian inference. Application to the discrimination of white grape varieties. Chemometr. Intell. Lab. 65: 209-219 (2003) https://doi.org/10.1016/S0169-7439(02)00111-9
  12. Kelly JFD, Downey G, Fouratier V. Initial study of honey adulteration by sugar solutions using midinfrared (MIR) spectroscopy and chemometrics. J. Agr. Food Chem. 52: 33-39 (2004) https://doi.org/10.1021/jf034985q
  13. Oliveros MCC, Pavon JLP, Pinto CG, Laespada MEF, Cordero BM, Forina M. Electronic nose based on metal oxide semiconductor sensors as a fast alternative for the detection of adulteration of virgin olive oils. Anal. Chim. Acta 459: 219-228 (2002) https://doi.org/10.1016/S0003-2670(02)00119-8
  14. Backlund K, Boman A, Frojdo S, Astrom M. An analytical procedure for determination of sulphur species and isotopes in boreal acid sulphate soils and sediments. Agr. Food Sci. 14: 70-82 (2005) https://doi.org/10.2137/1459606054224147
  15. Moreda-Pineiro A, Fisher A, Hill SJ. The classification of tea according to region of origin using pattern recognition techniques and trace metal data. J. Food Compos. Anal. 16: 195-211 (2003) https://doi.org/10.1016/S0889-1575(02)00163-1
  16. Obanda M, Owuor PO, Taylor SJ. Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas. J. Sci. Food Agr. 72: 209-215 (1997)
  17. Liang YR, Lu JL, Zhang LY, Wu S, Wu Y. Estimation of black tea quality by analysis of chemical composition and color difference of tea infusions. Food Chem. 80: 283-290 (2003) https://doi.org/10.1016/S0308-8146(02)00415-6
  18. Liang YR, Wu Y, Lu JL, Zhang LY. Application of chemical composition and infusion color difference analysis to quality estimation of jasmine scented tea. Int. J. Food Sci. Technol. 42: 459-468 (2007) https://doi.org/10.1111/j.1365-2621.2007.01267.x
  19. Liang HL, Liang YR, Dong JJ, Lu JL. Tea extraction methods in relation to control of epimerisation of tea catechins. J. Sci. Food Agr. 87: 1748-1752 (2007) https://doi.org/10.1002/jsfa.2913
  20. Mamati GE, Liang YR, Lu JL. Expression of basic genes involved in tea polyphenol synthesis in relation to accumulation of catechins and total tea polyphenols. J. Sci. Food Agr. 86: 459-464 (2006) https://doi.org/10.1002/jsfa.2368
  21. Seto R, Nakamura H, Nanjo F, Hara Y. Preparation of epimers of tea catechins by heat treatment. Biosci. Biotech. Bioch. 61: 1434-1439 (1997) https://doi.org/10.1271/bbb.61.1434
  22. Yasuda M, Kondo M, Sonda T, Takedomi K, Eguchi S, Eguchi A. The effects of tea manufacturing methods on the contents of chemical components and antioxidative activity in tea infusions. Food Sci. Biotechnol. 13: 156-161 (2004)
  23. Tu YY, Xia HL, Watanabe N. Changes in catechins during the fermentation of green tea. Appl. Biochem. Micro. 41: 574-577 (2005) https://doi.org/10.1007/s10438-005-0104-7