Chagyo Kenkyu Hokoku (Tea Research Journal)最新文献_第5页

Historical Formation Process of Tamaryokucha 御宫茶的历史形成过程

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2017-06-30 DOI: 10.5979/CHA.2017.123_21

Takayoshi Sakamoto

引用次数: 0

ISO/TC 34/SC 8(国際標準化機構/食品専門委員会/茶分科委員会)について ISO/TC 34/SC 8(国际标准化组织/食品专业委员会/茶叶专业委员会)

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2017-06-30 DOI: 10.5979/CHA.2017.123_27

Osamu Sumikawa

引用次数: 0

Identification of Key Odorants in Semi-Fermented Tea Made in Taiwan by Using Solvent-Assisted Flavor Evaporation Apparatus under High Vacuum and Application of the Aroma Extract Dilution Analysis 用高真空溶剂辅助风味蒸发仪鉴定台湾半发酵茶中主要气味及香气提取液稀释分析的应用

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2017-06-30 DOI: 10.5979/CHA.2017.123_9

Y. Mizukami

{"title":"Identification of Key Odorants in Semi-Fermented Tea Made in Taiwan by Using Solvent-Assisted Flavor Evaporation Apparatus under High Vacuum and Application of the Aroma Extract Dilution Analysis","authors":"Y. Mizukami","doi":"10.5979/CHA.2017.123_9","DOIUrl":"https://doi.org/10.5979/CHA.2017.123_9","url":null,"abstract":"Summary The semi-fermented tea process including withering and shaking of fresh tea leaves has come to be taken in to make a fragrant tea in Japan. Elucidation of the key odorant in the semi-fermented tea is essential for the manufacturing and quality control. The semi-fermented tea has been manufactured flourishingly in Taiwan. Therefore, this study has revealed the key odorants in the semi-fermented teas including pouchong tea, oolong tea and oriental beauty made in Taiwan. An aroma extract of the semi-fermented tea was prepared by using the solvent-assisted flavor evaporation (SAFE) technique (10 -3 Pa). An aroma extract dilution analysis applied to the volatile fraction revealed 3-mercapto-1-hexanol, jasmine lactone and (Z)-methyl jasmonate were the most prevalent odorant in the pouching tea and oolong tea. On the other hand, two odorants of phenylacetaldehyde and β-damascenone were the most prevalent in oriental beauty. The aroma extract isolated by using the SAFE unit would be about the same with the ingredient composition when drinking. Hence, the obtained result would be good contribution to the improvement of manufacturing technology, as well as its quality control of the semi-fermented tea.","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126374965","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

Detecting Tea Bush Surface Temperature by a Thermal Imaging Method and Studying Varietal Differences and Yield Responses of the Tea Bush after Irrigation 利用热成像技术检测茶树表面温度，研究茶树灌水后品种差异及产量响应

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2017-06-30 DOI: 10.5979/CHA.2017.123_1

H. Ijichi, Akihiko Tokuda

引用次数: 0

Effect of Rolling-Stirring of Fresh Tealeaves Prior to Storage at Low Temperature on the Formation of Tea Aroma Compounds 鲜茶叶低温储藏前滚搅对茶叶香气化合物形成的影响

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2017-06-30 DOI: 10.5979/CHA.2017.123_17

Tsuyoshi Katsuno, T. Goto, Toshiaki Kobayashi

{"title":"Effect of Rolling-Stirring of Fresh Tealeaves Prior to Storage at Low Temperature on the Formation of Tea Aroma Compounds","authors":"Tsuyoshi Katsuno, T. Goto, Toshiaki Kobayashi","doi":"10.5979/CHA.2017.123_17","DOIUrl":"https://doi.org/10.5979/CHA.2017.123_17","url":null,"abstract":"近年,茶価の低迷,消費者ニーズの多様化に対応するため,発酵程度の弱い半発酵茶や,花を思わせる萎凋香を有する緑茶が注目されている。萎凋香は,半発酵茶製造では萎凋工程で発揚し,発酵茶においても香気発揚に萎凋工程が重要であることが知られている。また, 萎凋香を発揚させる簡易的な方法として,生葉保管装置を利用し,生葉の葉温を低めに維持すること(低温静置) で発揚させる手法も取り組まれている。萎凋香に寄与する成分については,水上らによって明らかにされている。また,低温静置した生葉から作られた茶も花様の香気が強くなること,さらに萎凋香に寄与する成分と共通する成分が花様の香気に寄与しており,成分量も増加していることが明らかとなっている。半発酵茶において,萎凋工程中に行う撹拌が香気発揚に関与していることが知られていることから,本報告では,摘採直後の生葉を撹拌した後に低温静置を行い, 一定時間ごと製造した荒茶の香気成分を分析することで, 撹拌処理及びその後の低温静置の効果を明らかにした。","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"23 19","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120970265","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

Microbiological Contamination of the Tea Extract Prepared with Cold Water 凉水浸提液的微生物污染

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2016-12-31 DOI: 10.5979/CHA.2016.122_21

K. Okazaki

引用次数: 0

Effects of Autumn Preliminary Skiffing and Spring Skiffing on the Incidence of Cold Injury or Dead Buds and the Yield of the First Tea Crop in Kuma Area, Kumamoto 熊本熊马地区秋初碾和春碾对第一季茶冷害、死芽发生及产量的影响

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2016-12-31 DOI: 10.5979/CHA.2016.122_15

Takayoshi Sakamoto

引用次数: 0

The Marketing Strategy of Powdered Green Tea in the Foreign Market 绿茶粉在国外市场的营销策略

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2016-12-31 DOI: 10.5979/CHA.2016.122_27

Yoriyuki Nakamura, Kunihiko Iwasaki, H. Nishikawa, Minoru Uchino, Maki Sato, Asako Suzuki, Asako Akiyama, H. Horie, Kaori Ema, T. Hiyoshi

引用次数: 0

Moisture Contents and Water Activities in Chinese Tea 中国茶叶中的水分含量和水分活性

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2016-12-31 DOI: 10.5979/CHA.2016.122_9

Ikeda Namiko, Watase Takaya

{"title":"Moisture Contents and Water Activities in Chinese Tea","authors":"Ikeda Namiko, Watase Takaya","doi":"10.5979/CHA.2016.122_9","DOIUrl":"https://doi.org/10.5979/CHA.2016.122_9","url":null,"abstract":"Most of tea produced and consumed in Japan is steamed green tea. However, various tea types for domestic demand are needed to increase of tea consumption in Japan. Moisture contents and water activities are important for the maintenance of tea quality during storage. It has been shown that the optimum moisture content of Japanese green tea is 3-5%. On the other hand, the moisture content of black tea is about 7%, but the quality does not deteriorate during storage. It is thought that the optimum moisture contents of other types of tea are higher than that of Japanese green tea. Since there are many types of Chinese tea, useful information might be obtained from investigation of the moisture contents and water activities in Chinese tea. Difference between tea types was significant at the 1% level for moisture content in Chinese tea. The average moisture contents of white tea and dark tea were higher than those of blue tea, green tea and black tea. Difference between countries was significant at the 1% level for moisture contents in black tea. The moisture content of black tea from China was higher than the moisture contents of black tea from Nepal, Japan and India. The variance among moisture contents of blue tea was large. There were significant positive correlations between moisture contents and water activities in blue tea, green tea, black tea and dark tea. For teas with higher moisture contents, such as over 10%, the water activity in dark tea was lower than those in other types of tea. Since water activities in almost all of the Chinese teas were less than 0.65, it was assumed that no microorganisms can grow in Chinese tea.","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122483268","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

Effects of Various Directly Covered Shading Levels on Chemical Components in Tea New Shoots of the First Flush. 不同遮荫水平对茶叶初生新芽化学成分的影响

Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2016-12-31 DOI: 10.5979/CHA.2016.122_1

A. Matsunaga, Tomohito Sano, Y. Hirono, H. Horie

引用次数: 8