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NTIS 바로가기KSBB Journal, v.31 no.2, 2016년, pp.91 - 99
조미자 (목포대학교 대학원 국제차문화학과 국제차문화산업 연구소) , 조기정 (목포대학교 대학원 국제차문화학과 국제차문화산업 연구소) , 최현숙 (충청대학교 식품영양외식학부) , 최두복 (바스프 코리아 연구소) , 조기안 (초당대학교 의약관리학과) , 조훈 (조선대학교 생명화학고분자공학과)
Tea is an aqueous infusion of dried leaves of the plant Camellia sinensis L. and is the second most widely consumed beverage around the world after water. Aroma compounds of tea differ largely depending on the manufacturing process, even from the same categories of different origins. The flavor of t...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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Beta-damascenone은 어떤 성분인가? | 2)과 beta-ionone는 carotenoid 분해로부터 형성되는 대표적인 향기 성분으로 알려져 있다. Beta-damascenone은 사과와 비슷한 향기성분이고 물에 대한 용해도는 매우 낮다. 이것은 1970년에 Bulgarian rose 오일에 서 처음으로 발견되었고 홍차의 중요한 성분이다 [8]. Neoxanthin (Fig. | |
Beta-onone은 어떻게 생성되는가? | 3(a))은 녹차 및 홍차의 맛을 내는 중요한 성분이다. 이 물질은 녹차 제조과정에서 발효에 의한 효소반응 또는 열분해에 의해서 [10] beta-carotene의 1차산화로부터 생성된다. 따라서 Beta-ionone을 생성하기 위해서는 최적의 발효조건과 열 건조 방법이 필요하다. | |
차의 종류는 크게 어떤 것들로 나눌 수 있는가? | 차는 각각의 산지 및 민족의 기호에 따라서 다양한 방법으로 제조되고 있으며 그 종류도 약 3,000가지 이상의 차 종류가 유통되고 있다 [1]. 이들 차의 종류는 불발효차 (nonfermented tea), 발효차 (fermented tea), 후발효차 (post-fermented tea)로 분류된다. 불발효차는 제다과정 첫 단계에서 차 잎을 볶거나 또는 쪄서 산화 및 가수분해효소의 활성을 정지시켜 만드는 차로서 녹차가 가장 대표적이다. |
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