• 대한가정학회지
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• 제43권2호
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• pp.33-40
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• 2005

This study compared the volatile aroma components in high grad Korea, Chinese and Japanese green tea. The aroma components of green tea were analyzed and compared. Aroma compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. All the green tea samples contained relatively large amounts of terpene alcohols such as linalool, geraniol and nerolidol. The Korean green tea (A) manufactured in Cheju island contained remarkably large amounts of geraniol (9.12 %) and linalool (5.18 %). The Korean green tea (B) manufactured in Hawgae contained remarkably large amounts of geraniol (5.85 %) and linalool (5.33 %). The Korean green tea (C) manufactured in Bosung contained remarkably large amounts of linalool (7.79 %) and Z-jasmone (3.08 %). The Chinese green tea (D) manufactured in Longjing contained remarkably large amounts of geraniol (3.43 %) and linalool (2.86 %). The Japanese green tea (E) manufactured in Shizuoka contained remarkably large amoung of linalool (3.95 %) and nerolidol (2.76 %).

• 동아시아식생활학회지
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• 제20권3호
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• pp.415-422
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• 2010

This study was performed to investigate the quality characteristics of yanggeng added with Green Tea Powder. The yanggeng was prepared with Green Tea Powder, Agar, Sugar and Salt. The yanggeng is made with various levels (0, 2, 4, 6, 8%) of gree tea powder added. Hunter's color value, texture profile analysis, and sensory characteristics of gree tea powder Yanggeng were examined. The addition of gree tea powder has tendency to increase the water content of yanggeng. As the content of gree tea powder increased, the lightness (L) and redness (a) decreased. In texture profile analysis, hardness decreased with increasing gree tea powder content. Cohesiveness and springiness didn't showed significant differences according to amount of gree tea powder. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of gree tea powder. In conclusion, the result shows that the yanggeng with 4% of gree tea powder is the best.

• Food Science and Biotechnology
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• 제18권3호
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• pp.682-688
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• 2009

Changes in lipophillic pigments concentration and its relation to color of fresh green tea liquor during heat treatment were studied. The results showed liquor greenness decreased markedly with extension of incubation time at $55^{\circ}C$, while the brightness and yellowness changed a little. Significant increase in 'a' and 'b' values of tea liquor was observed at $95^{\circ}C$. Color change of liquor at $55^{\circ}C$ was accompanied by a decrease in the level of chlorophylls, lutein and neoxanthin, and an increase in the pheophytins and ${\beta}-carotene$ levels. However, all pigments except ${\beta}-carotene$ decreased with time extension at $95^{\circ}C$. Significant correlation was found between pigments and color difference index. The browning of fresh green tea liquor was attributed to vicissitudes of lipophillic pigments during heat treatment, especially to the change of chlorophylls/pheophytins ratio. Result also showed addition of $Zn^{2+}$ at 1.6 ${\mu}mol/L$ could partially alleviate the decrease in greenness during heat treatment.

• 패션비즈니스
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• 제23권1호
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• pp.64-73
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• 2019

The objective of this study was to investigate dyeing characteristics of silk, cotton and rayon fabrics using dyeing solution extracted from different varieties of tea. Comparative results of CIE Lab values of 360 pieces of dyed fabrics were studied to quantify the effects of dye concentrations (100%, 150%, and 200%) and mordants (Fe, Cu, Sn, Al). In addition, the color difference values (${\Delta}E$) of the dyed and mordanted fabrics were evaluated. The results of the study were as follows: First, among all of the 360 pieces of silk, cotton and rayon fabrics, the best dyeing effects was observed on silk fabrics. Second, the dyeing effect of the eight different types of tealeaves belonging to green tea, oolong tea, black tea, and dark tea tended to enhance as the degree of fermentation increased. Third, when the fabrics were mordanted with Fe, Cu, Sn, Al mordants, various colors such as brown, brownish red, brownish yellow, gray, and reddish brown were obtained.

• 식품보건융합연구
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• 제9권3호
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• pp.1-9
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• 2023

Nowadays, with the development of the internet and e-commerce, opening tea shops online has become an increasing choice for selling tea. However, the product page information of many online tea shops cannot effectively attract consumers, resulting in their profits being compromised. To investigate this, we conducted this paper and hope to provide effective suggestions. This paper is based on 229 questionnaires and selects the product page information of online tea shops as the research object. Using the four dimensions of perceived value theory as independent variables with consumer purchase intention as the dependent variable. A structural equation model was constructed to analyze the role of the perceived value of product page information in online tea shops how influencing consumers' purchase intentions. It was found that information on the perceived functional value of online tea shops did not have a significant positive effect on consumer purchase intentions. However, information on the perceived monetary value, perceived social value, and perceived emotional value of online tea shops had a significant positive impact on consumers' purchase intentions. Based on the above conclusions, online tea shops should focus on the expression of product page information to enhance the level of consumers' perceived value of tea products, thereby enhancing their intention to purchase tea products.

• 한국식생활문화학회지
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• 제16권2호
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• pp.170-179
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• 2001

Green Tea consists of 15-30% catechins (a type of polyphenol), which act as super antioxidants, inhibitory action against aging process. Antioxidants fight radical-free oxygen, an agent which can begin the process of cancer by damaging essential body chemicals and harming DNA. This study was peformed to develop the elderly diet using Green Tea as an inhibitory action against aging process. Nokchaborijook (Baley gruel added rice powder and Green Tea) was manufactured by various levels of Green Tea(1, 4, 7%) and the grinding period(15, 30, 45 sec). The optimum levels of added Green Tea and grinding periods on Nokchaborijook were determined with the results of sensory evaluation by response surface methodology and analysis of composition. The Anti-oxidant Vitamin A, C, E and Flavonoid were increased with increased levels of Green Tea and grinding periods be decreased. As the levels of Green Tea and grinding periods were increased, the green color and penetrated force became stronger. Among the sensory attributes, Bitterness, Green Tea Flavor and Hashness were greater depending on increasing Green Tea. Jujube flavor was greater relying on decreasing Green Tea. Greenness and spreadability of particles were increased as both the amounts of Green Tea and the grinding period were increased. This result was used to determine the optimum conditions of adding levels of Green Tea and grinding periods. The optimum conditions of Nokchaborijook was established as adding of 5.8% Green Tea grinded for 15 seconds.

• Journal of Biosystems Engineering
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• 제41권2호
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• pp.85-92
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• 2016

Background: The same plant, Camellia sinensis, is used to produce all types of tea, and the differences among the various types arise from the different processing steps that are used. Based on the degree of fermentation, tea can be classified as black, green, white, or oolong tea. Of these, black tea is the most or fully fermented tea. The oxidized polyphenolic compounds such as theaflavins (TF) and thearubigins (TR) formed during fermentation are responsible for the color, taste, flavor, and aroma of black tea. Results: Research indicates that an optimum ratio of TF and TR (1:10) is required to ensure a quality cup of tea. The concentrations of TF and TR as well as desirable quality characteristics increase as fermentation time increases, reaching optimum levels and then degrading if the fermentation time is prolonged. It is also necessary to control the environment for oxidation. There are no established environment conditions that must be maintained during the fermentation of the ruptured tea leaves. However, in most cases, the process is performed at a temperature of $24-29^{\circ}C$ for 2-4 h or 55-110 min for orthodox tea or crush, tear, and curl (CTC) black tea, respectively, under a high relative humidity of 95-98% with an adequate amount of oxygen. Conclusion: The polyphenolic compounds in black tea such as TF and TR as well as un-oxidized catechins are responsible for the health benefits of tea consumption. Tea is rich in natural antioxidant activities and is reported to have great potential for the management of various types of cancers, oral health problems, heart disease and stroke, and diabetes and to have other health benefits such as the ability to detoxify, improve urine and blood flow, stimulate, and improve the immune system.

• Nutrition Research and Practice
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• 제5권1호
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• pp.20-27
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• 2011

We conducted this study to examine the effects of safflower seed granular tea containing physiologically active polyphenols on antioxidative activities and bone metabolism. Forty postmenopausal women ages 49 to 64-years were recruited from Daegu and Gyeongbuk and were randomly assigned to either a safflower tea supplement (Saf-tea) group (n=27) or a placebo group (n=13). The Saf-tea group received 20 g of safflower seed granule tea per day containing a 13% ethanol extract of defatted safflower seeds, whereas the placebo group received a similar type of tea that lacked the ethanol extract. No significant changes in nutrient intake for either the placebo or Saf-tea groups were observed before or after the study period, except vitamin A intake increased after 6 months in the Saf-tea group. Dietary phytoestrogen intakes were similar in the Saf-tea group (60.3 mg) and placebo group (52.5 mg). Significant increases in plasma genistein and enterolactone were observed in the Saf-tea group. After 6 months of supplementation, serum levels of antioxidant vitamins such as a-tocopherol and ascorbic acid increased significantly, and TBARS levels decreased in the Saf-tea group compared to the placebo group. Serum osteocalcin levels were reduced (P<0.05) in the Saf-tea group after 6 months, whereas serum osteocalcin did not change in the placebo group. Urinary deoxypyridinoline/creatinine excretion was not different between the two groups at baseline, and did not change in either group after 6 months. Bone mineral density decreased significantly in the placebo group (P<0.01) but not in the supplemented group. It was concluded that polyphenols (72 mg/day), including serotonin derivatives, in the Saf-tea had both antioxidant and potential bone protecting effects in postmenopausal women without liver toxicity.

• Archives of Pharmacal Research
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• 제25권5호
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• pp.561-571
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• 2002

The action mechanisms of several chemopreventive agents derived from herbal medicine and edible plants have become attractive issues in cancer research. Tea is the most widely consumed beverage worldwide. Recently, the cancer chemopreventive actions of tea have been intensively investigated. It have been demonstrated that the active principles of tea were attributed to their tea polyphenols. Recently, tremendous progress has been made in elucidating the molecular mechanisms of cancer chemoprevention by tea and tea polyphenols. The suppression of various tumor biomarkers including growth factor receptor tyrosine kinases, cytokine receptor kinases, P13K, phosphatases, ras, raf, MAPK cascades, NㆍFB, IㆍB kinase, PKA, PKB, PKC, c-jun, c-fos, c-myc, cdks, cyclins, and related transducing proteins by tea polyphenols has been studied in our laboratory and others. The IㆍB kinase (IKK) activity in LPS-activated murine macrophages (RAW 264.7 cells) was found to be inhibited by various tea polyphenols including (-) epigallocatechin-3-gallate (EGCG), theaflavin (TF-1), theaflavin-3-gal-late (TF-2) and theaflavin-3,3'-digallate (TF-3). TF-3 inhibited IKK activity in activated macrophages more strongly than did the other tea polyphenols. TF-3 inhibited both IKK1 and IKK2 activity and prevented the degradation of IㆍBㆍand IㆍBㆍin activated macrophage cells. The results suggested that the inhibition of IKK activity by TF-3 and other tea polyphenols could occur by a direct effect on IKKs or on upstream events in the signal transduction pathway. TF-3 and other tea polyphenols blocked phosphorylation of IB from the cytosolic fraction, inhibited NFB activity and inhibited increases in inducible nitric oxide synthase levels in activated macrophage. TF-3 and other tea polyphenols also inhibited strongly the activities of xanthine oxidase, cyclooxygenase, EGF-receptor tyrosine kinase and protein kinase C. These results suggest that TF-3 and other tea polyphenols may exert their cancer chemoprevention through suppressing tumor promotion and inflammation by blocking signal transduction. The mechanisms of this inhibition may be due to the blockade of the mitogenic and differentiating signals through modulating EGFR function, MAPK cascades, NFkB activation as wll as c-myc, c-jun and c-fos expression.

• 동아시아식생활학회지
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• 제21권3호
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• pp.367-374
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• 2011

The purpose of this study was to determine the optimum condition for producing tea leaf Jeung-pyun that does not contain added parched tea leafs (0, 0.5, 1, 1.5, and 2%) while producing Jeung-pyun that has a variety of functional ingredients and to investigate the possibility of making practical application of tea leafs. Moisture contents were 56 ~66% and there were no significant differences among the samples. The pH of Jeung-pyun samples was 5.65~5.74. The L-value decreased as the amount of added tea leaf increased, and the a-value was low in the group made with added tea leafs. The b-value was high in the 1% added group and had a tendency to increase vs the control group as amount of added tea leaf increased. In the groups with added tea leaf the volume was evaluated as being higher in the order of 1>1.5>2%. The specific volume of the group with added tea leaf was evaluated as being higher in the order of 1>1.5>2%. Sensory characteristics of the group with added tea leaf were evaluated as being high. For characteristics of cell uniformity, rice wine flavor, and sweetness, the control group was evaluated as being high, and for characteristics of color, moistness, and softness the 1% added group was evaluated as high. Astringency was evaluated as being high in the 2% added group. Texture profile analysis was conducted after samples were maintained in an incubator at $20^{\circ}C$ for 0, 1, 3, 5, and 7 days. Characteristics for hardness, gumminess, chewiness tended to increase with longer periods of storage. Characteristics for cohesiveness, springiness tended to decrease as the storage period increased. As determined by this study, addition of 1% tea leaf was the most favorable method for making use of tea leafs the production of Jeung-pyun and a potentiality for the use of tea leafs in food was discorvered.