Improvement of the Bitterness and Astringency of Green Tea by Sub-Critical Water Extraction

• MIYASHITA Tomoya

  Graduate School of Science and Technology, Shizuoka University

• ETOH Hideo

  Graduate School of Science and Technology, Shizuoka University Faculty of Agriculture, Shizuoka University

抄録

Green tea is known for its high content of functional catechins and is commonly consumed for its health-promoting effects. However, green tea catechins are highly bitter and astringent, and thus the development of products that can be consumed regularly is necessary for their efficient, routine intake. The aim of this study was to use sub-critical water extraction (SWE) to produce a green tea extract both less bitter and less astringent than typical green tea. Results from chemical evaluation using a taste sensor analyzer indicated that SWE reduced bitterness, astringency and unpleasant taste while it retained the original fragrance in the green tea extract. Furthermore, the SWE-produced extract had higher amounts of arginine and water-soluble pectin, which are thought to mask the bitterness and astringency of green tea.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 19 (3), 471-478, 2013

  公益社団法人 日本食品科学工学会

キーワード

• sub-critical water extraction
• green tea
• catechin
• bitterness
• astringency
• taste sensor analysis
• differential odor analysis
• water-soluble pectin

詳細情報

• CRID: 1390282679436149504
• NII論文ID: 10031177096
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.19.471
• COI: 1:CAS:528:DC%2BC3sXhsVektbjL
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可