Changes of Different Fractions of Fanning Substances in the Tea-Leaf during Growth and Processing
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The polyphenols and catechols of the tea leaf arc the active. and mobile form of tanning substances. During growth the amount of the free forms of these compounds, decreases with a corresponding increase of the combined form. Among the soluble tanning substances a decrease of the polyphenol-catechol fraction is found during, with a relative increase of tannins. It may be concluded that the latter are formed at the expense of polyphenols and catechols.<BR>The older the leaf, the less is the activity of polyphenoloxidase. This is probably the reason why coarse leaves are poorly fermentable. During processing of the tea-leaf the polyphenol …… catechol fraction disappears, and at the same time the bitter taste disappears also. True tannin is formed, which is responsible for the taste of the tea. It has been found that in the formation of the tea extract the principal rôle is played by the polyphenols and catechols, whereas in the formation of the aromatic substances besides these compounds the tannins participate as well.
- 日本茶業技術協会の論文
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関連論文
- 茶タンニンの各フラクションの酵素酸化について
- Changes of Different Fractions of Fanning Substances in the Tea-Leaf during Growth and Processing