Browse > Article
http://dx.doi.org/10.3746/jkfn.2003.32.7.1011

The Sensory Characteristics of Korean Wild Teas According to the Degree of Fermentation  

최옥자 (순천대학교 조리과학과)
이행재 (순천대학교 조리과학과)
김경수 (조선대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.7, 2003 , pp. 1011-1020 More about this Journal
Abstract
The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60∼7$0^{\circ}C$ extracts in the green tea and got the highest at 80∼9$0^{\circ}C$ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.
Keywords
green tea; semi-fermented tea; black tea; colar value; sensory evaluation; volatile component;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 최성희. 1999. 우리 차 세계의 차 바로알고 마시기. 서원, 서울. p 28-137.
2 Senji S, Mujo K, Makoto T, Takehiko Y, Takehiko Y. 1989. Antibacterial substances in Japanese green tea extract againist streptococcus mutans, a cariogenic bacterium. Agri Biol Chem 53: 2307-2311.   DOI
3 Robert PA. 1995. Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing Corporation, USA.
4 Takeo T. 1981. Chemical analysis of aromatic components on semi-fermented tea (oolong, pouchong tea). Nippon Shokuhin Kogyo Gakksshi 28: 176-180.   DOI
5 Nose M, Nakatani Y, Yamanishi T. 1971. Studies on the flavor of green tea. Agric Biol Chem 35: 261-271.   DOI
6 Shin MK, Chang MK, Seo ES. 1995. Chemical properties on the quality of marketed roasting green teas. Korean J Soc Food Sci 11: 356-361.   과학기술학회마을
7 Yamanishi T, Shimoio S, Ukita M, Kawashima K, Nakatani Y. 1973. Aroma of roasted green tea (Ho-ji-cha). Agric Biol Chem 37: 2147-2153.   DOI
8 Kawakami M, Yamanishi T. 1981. Aroma characteristics of Kabusecha (Shaded green tea). Nippon Nogeikagaku Kaishi 55: 117-123.   DOI
9 Kosuge M, Aisaka H. 1980. Aroma characteristics of Chinese green tea. J Jpn Soc Nutr Food Sci 33: 101-104.
10 원태연, 정성원. 2001. 통계조사분석. SPSS 아카데미, 서울. p 253-275.
11 Yeo SG, Ahn CW, Kim IS, Park YB, Park YH, Kim SB. 1995. Antimicrobial effect of tea extracts from green tea, oolong tea and black tea. J Korean Soc Food Nutr 24: 293-298.   과학기술학회마을
12 Yamanishi T, Kobayashi A, Sato H, Ohmura A, Nakamura H. 1965. Flavor of black tea. Agric Biol Chem 29: 1016-1020   DOI
13 Kobayashi A, Sato H, Nakamura H, Ohsawa K, Yamanishi T. 1966. Flavor of black tea. Agric Biol Chem 30: 779-783.   DOI
14 Kawakami M, Yamanishi T. 1983. Flavor of longjing tea. Agric Biol Chem 47: 2077-2083.   DOI
15 Schultz TH, Flath RA, Mon TR, Enggling SB, Teranishi R. 1977. Isolation of volatile components from a model sys-tem. J Agric Food Chem 25: 446-449.   DOI
16 Choi SH, Bae JE. 1996. The aroma components of green tea, the products of Mt. Chiri garden. J Korean Soc Food Nutr 25: 478-483.   과학기술학회마을
17 Park JH, Choi HK, Park KH. 1998. Chemical components of various green teas on market. J Kor Tea Soc 4: 83-92.
18 Choi SH. 2001. Volatile aroma components of Korean semifermented teas. Korean J Food Sci Technol 33: 529-533.   과학기술학회마을
19 Yamanishi T, Nose M, Nakatani Y. 1970. Studies on the flavor of green tea. Agric Biol Chem 34: 599-608.
20 Park GS, Jeon JR, Lee SJ. 1999. The sensory charactateristics of korean green tea produced by Kujeungkupo's method. Korean J Soc Food Sci 15: 475-482.   과학기술학회마을
21 Takeo T. 1983. Variations in the aroma compound content of semi-fermented and black tea. Nippon Nogeikaguku Kaishi 57: 457-459.   DOI
22 Yamanishi T, Kosuge M, Tokitomo Y, Maeda R. 1980. Flavor constituents of pouchong tea and a comparison of the aroma pattern with jasmine tea. Agric Biol Chem 44: 2139-2142.   DOI
23 Yeo SG, Ahn CW, Lee YW, Lee TG, Park YH, Kim SB. 1995. Antioxidative effect of tea extracts from green tea, oolong tea and black. J Korean Soc Food Nutr 24: 299-304   과학기술학회마을
24 Choi SH. 1998. Characterization of various tea flavor J Kor Tea Soc 4: 115-133.
25 Yamanish T. 1981. Flavor research recent advances. Marcel Dekker, Inc, New york and Basel.
26 Tokitomo Y, Machi I, Yamanishi T. 1984. Ettects of withering and mass-rolling processes on the formation of aroma components in pouchong type semi-fermented tea. Agric Biol Chem 48: 87-91.   DOI
27 Kobayashi A, Tachiyama K, Kawakami M, Yamanishi T. 1985. Effects of solar-withering and turn over treatment during indoor-withering on the formation of pouchong tea aroma. Agric Biol Chem 49: 1665-1660.
28 Moon JH, Lee JK, Song BH, Park KH. 1996. Aroma of tea. J Kor Tea Soc 2: 147-161.
29 Choi OJ, Choi KH. 2003. The physicochemical properties of korean wild teas (green tea, semi-fermented tea, and black tea) according to degree of fermentation. J Korean Soc Food Sci Nutr 32: 356-362.   과학기술학회마을   DOI   ScienceOn
30 Rhi JW, Shin HS. 1993. Antioxidant effect of aqueous extract obtained from green tea. Korean J Food Sci Technol 25: 759-763.   과학기술학회마을
31 中林郞, 伊知夫, 板田完三. 1991. 綠茶, 紅茶 烏龍茶の化學と 機能. 弘學出版社, 東京. p 83-122.
32 Kobayashi A, Sato H, Arikawa R, Yamanishi T. 1965. Flavor of black tea. Agric Biol Chem 29: 902-907.   DOI
33 정동효, 김종태. 1997. 차의 과학. 대광서림, 서울. p 25-261.
34 Hara T, Kubota E. 1984. Changes in aroma components of green tea during the firing process. Nippon Nogeikagaku Kaishi 1: 25-30.
35 Sugiyama K. 1995. Anti-allergic effects of tea. J Food Sci Technol The 3rd international symposium on green tea. Seoul, Korea. p 59-64.