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The 2010 ASHS Annual Conference

3448:
The Effects of Tea Water Absorption by Fixing Time On Chemical Quality Change of Scented Green Tea

Monday, August 2, 2010
Springs F & G
Gyeong-suk Jo, PhD, Horticultural Research Institute of Research & Development Bureau, Jeollanamdo Agricultural Research & Extension Service, Najusi, Jeollanamdo, South Korea
Geuk Pil Bang, Research & Development Bureau, Future Agricultural Research Institute, Jeollanamdo Agricultural Research and Extension Services, Najusi, South Korea
Jung Keun Kim, Research & Development Bureau, Jeollanamdo Agricultural Research and Extension Services, Najusi, South Korea
The water content of the tea during fixing significantly increased with longer fixing time, and as the value of correlation coefficient indicated positive(+) correlation. The ingredients that maintain strong positive correlation with the water content that the tea absorbed during fixing are tannin, catechins, fumaric acid of organic acid, chlorophyll a and b etc, and L, a and ΔE among chromaticity, and those that maintain strong negative correlation with the water content that the tea absorbed during fixing are oxalic acid, malonic acid and citric acid, and b, b/a and etc that indicate the browning of tea, so the water content of the tea during fixing at significance 0.05. Hydrophilic amino acids indicated relatively highly positive correlation of 0.77 or higher with the water content that the tea absorbed during fixing, so the water content that the tea absorbed during fixing affected more than fixing time, and hydrophobic aliphatic amino acids showed higher negative correlation with fixing time
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