茶葉とビワ葉の混合発酵茶に含まれる香気成分の特性
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概要
- 論文の詳細を見る
三番茶葉とビワ葉を混合揉捻して発酵させた混合発酵茶の香り特性について検討した．混合発酵茶には，ビワ葉の揉捻，発酵に由来すると推察される (Z）-3-hexen-1-ol acetate，茶葉とビワ葉の混合揉捻発酵により生成されるbenzaldehyde，benzylalcoholおよびnerolidol，茶葉の揉捻，発酵に由来し混合発酵茶の中で最も高い含量のgeraniolが主要香気成分として検出された．混合発酵茶の香りは，ビワ葉添加による茶葉の揉捻，発酵だけでなく，ビワ葉の発酵によっても特徴づけられることが明らかになった．
- 2010-04-15
著者
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田中 隆
長崎大学大学院医歯薬学総合研究科
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田中 隆
長崎大 大学院医歯薬学総合研究科
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松井 利郎
九州大学大学院農学研究院
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宮田 裕次
長崎県農林技術開発センター茶業研究室
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野田 政之
長崎県農林技術開発センター茶業研究室
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玉屋 圭
長崎県工業技術センター
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西園 祥子
宮崎大学産学連携センター
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田丸 靜香
長崎県立大学大学院人間健康科学研究科
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田中 一成
長崎県立大学大学院人間健康科学研究科
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Tanaka Tomonori
Faculty Of Medical And Pharmaceutical Sciences Kumamoto University
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田中 隆
Faculty Of Pharmaceutical Sciences Kyushu University
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Tanaka T
School Of Pharmaceutical Sciences Nagasaki University
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松井 利郎
九州大学大学院生物資源環境科学研究科
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松井 利郎
九大 大学院農学研究院
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Tanaka Takemi
School Of Agriculture Kyushu Tokai University
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Tanaka T
Fukuyama Univ. Hiroshima Jpn
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田中 一成
長崎県立大学
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