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Chagyo Kenkyu Hokoku (Tea Research Journal)最新文献

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Changes in Key Odorants in Fresh Tea Leaves with Maturity 新鲜茶叶中主要气味成分随成熟度的变化
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2019-06-30 DOI: 10.5979/cha.2019.127_19
Y. Mizukami
{"title":"Changes in Key Odorants in Fresh Tea Leaves with Maturity","authors":"Y. Mizukami","doi":"10.5979/cha.2019.127_19","DOIUrl":"https://doi.org/10.5979/cha.2019.127_19","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117250015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pesticidal activities of neonicotinoids and diamides on adult yellowish elongate chafer, Heptophylla picea Motschulsky, in various application forms and under equipmental/environmental conditions. 新烟碱类和二胺类杀虫剂在不同施用形式和设备/环境条件下对青苔青苔成虫的杀虫活性。
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2019-06-30 DOI: 10.5979/cha.2019.127_11
M. Sudo, Atsushi Kasai, Yasusuhi Sato, H. Yorozuya
{"title":"Pesticidal activities of neonicotinoids and diamides on adult yellowish elongate chafer, Heptophylla picea Motschulsky, in various application forms and under equipmental/environmental conditions.","authors":"M. Sudo, Atsushi Kasai, Yasusuhi Sato, H. Yorozuya","doi":"10.5979/cha.2019.127_11","DOIUrl":"https://doi.org/10.5979/cha.2019.127_11","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115583922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of the Difference in the Covering Methods on Growth of Tea Tree and the Canopy Surface Temperature in Summer Based on Thermal Images 基于热图像的不同覆盖方式对夏季茶树生长和树冠表面温度的影响
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2019-06-30 DOI: 10.5979/cha.2019.127_1
T. Takemoto, Ken Hayashi
{"title":"Effect of the Difference in the Covering Methods on Growth of Tea Tree and the Canopy Surface Temperature in Summer Based on Thermal Images","authors":"T. Takemoto, Ken Hayashi","doi":"10.5979/cha.2019.127_1","DOIUrl":"https://doi.org/10.5979/cha.2019.127_1","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133347826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Characteristic Aroma of Sencha Produced in the Mountainous Area 山区产煎茶的特色香气
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2018-12-31 DOI: 10.5979/cha.2018.126_9
Y. Mizukami
{"title":"Characteristic Aroma of Sencha Produced in the Mountainous Area","authors":"Y. Mizukami","doi":"10.5979/cha.2018.126_9","DOIUrl":"https://doi.org/10.5979/cha.2018.126_9","url":null,"abstract":"The odorants contributing to the characteristic aroma of sencha produced in the mountainous area have been investigated by using an aroma extract dilution analysis (AEDA) of the volatile fractions isolated from the sencha infusion by comparing that produced at the flat land. Principal component analysis of the flavor dilution factors of all the detected odorants in the AEDA has revealed that furaneol, (Z)-methyl jasmonate, indole and vanillin were the characteristic odorants of the sencha produced in the mountainous area. Since these odorants were also included in the infusion of sencha produced at the flat land, the characteristic aroma of sencha produced in the mountainous area would be affected by the odorants compositions. The experimental result in this study have been obtained by using limited samples. It would be necessary to analyze more samples, to clarify the aroma of sencha produced in the mountainous area.","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127810529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Matcha: Quality and Health Benefits 抹茶:品质和健康益处
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2018-12-31 DOI: 10.5979/cha.2018.126_1
H. Horie
{"title":"Matcha: Quality and Health Benefits","authors":"H. Horie","doi":"10.5979/cha.2018.126_1","DOIUrl":"https://doi.org/10.5979/cha.2018.126_1","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"226 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131935768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
2018年度日本茶業学会研究発表会講演題目 2018年度日本茶業学会研究発表会講演題目
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2018-12-31 DOI: 10.5979/cha.2018.126_41
{"title":"2018年度日本茶業学会研究発表会講演題目","authors":"","doi":"10.5979/cha.2018.126_41","DOIUrl":"https://doi.org/10.5979/cha.2018.126_41","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127527409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Concentrations of Aluminum Complexes in Tea Leaves and Soils from Tea Plantations 茶园茶叶和土壤中铝络合物的含量
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2018-12-31 DOI: 10.5979/cha.2018.126_17
K. Nishino, N. Kubo, Koji Fukunaga, N. Hirai
{"title":"Concentrations of Aluminum Complexes in Tea Leaves and Soils from Tea Plantations","authors":"K. Nishino, N. Kubo, Koji Fukunaga, N. Hirai","doi":"10.5979/cha.2018.126_17","DOIUrl":"https://doi.org/10.5979/cha.2018.126_17","url":null,"abstract":"Katsutoshi Nishino Graduate School of Biostudies, Kyoto University Nakao Kubo Graduate School of Life and Environmental Sciences, Kyoto Prefectural University Koji Fukunaga Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center, Agriculture and Forestry Technology Department, Tea Industry Research Division Nobuhiro Hirai Graduate School of Agriculture, Kyoto University 京都大学大学院生命科学研究科 西 野 勝 俊 京都府立大学大学院生命環境科学研究科 久 保 中 央 京都府農林水産技術センター農林センター茶業研究所 福 永 晃 士 京都大学大学院農学研究科 平 井 伸 博","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132035782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Study on the Location of the Chūgokufū Kōcha Denshūjo (Chinese Style Black Tea Training Center) in Hitoyoshi 仁吉市Chūgokufū Kōcha Denshūjo(中国式红茶培训中心)选址研究
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2018-12-31 DOI: 10.5979/cha.2018.126_37
Takayoshi Sakamoto, Keizou Masuda
{"title":"Study on the Location of the Chūgokufū Kōcha Denshūjo (Chinese Style Black Tea Training Center) in Hitoyoshi","authors":"Takayoshi Sakamoto, Keizou Masuda","doi":"10.5979/cha.2018.126_37","DOIUrl":"https://doi.org/10.5979/cha.2018.126_37","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"134 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134450075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Blending the Teas Produced by the Five Cultivars 混合五个品种生产的茶
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2018-12-31 DOI: 10.5979/cha.2018.126_25
K. Sasaki
{"title":"Blending the Teas Produced by the Five Cultivars","authors":"K. Sasaki","doi":"10.5979/cha.2018.126_25","DOIUrl":"https://doi.org/10.5979/cha.2018.126_25","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"183 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123510710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Frozen Storage of Tea Leaves after Withering for Use in Black Tea Processing 茶叶萎凋后冷冻贮藏在红茶加工中的应用
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2018-06-30 DOI: 10.5979/cha.2018.125_37
Akane Kawaguchi, Hiroto Sato, Tubasa Kawano, Yasuaki Tamura, N. Ikeda
{"title":"Frozen Storage of Tea Leaves after Withering for Use in Black Tea Processing","authors":"Akane Kawaguchi, Hiroto Sato, Tubasa Kawano, Yasuaki Tamura, N. Ikeda","doi":"10.5979/cha.2018.125_37","DOIUrl":"https://doi.org/10.5979/cha.2018.125_37","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128462815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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