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http://hdl.handle.net/11455/52207| DC Field | Value | Language |
|---|---|---|
| dc.contributor | 蔣恩沛 | zh_TW |
| dc.contributor | En-Pei Chiang | en_US |
| dc.contributor.author | 余佳俐 | zh_TW |
| dc.contributor.author | Yu, Chain-Li | en_US |
| dc.contributor.other | 食品暨應用生物科技學系所 | zh_TW |
| dc.date | 2012 | en_US |
| dc.date.accessioned | 2014-06-06T08:56:12Z | - |
| dc.date.available | 2014-06-06T08:56:12Z | - |
| dc.identifier | U0005-1408201221180800 | en_US |
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R. 2007. Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes. J.Agric.Food Chem., 55(18): 7462-7468. [7]. Gottfried, J. A. & Dolan, R. J. 2003. The nose smells what the eye sees: crossmodal visual facilitation of human olfactory perception. Neuron, 39(2): 375-386. [8]. Ito, Y., Sugimoto, A., Kakuda, T., & Kubota, K. 2002. Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac. J.Agric.Food Chem., 50(17): 4878-4884. [9]. Jumtee, K., Komura, H., Bamba, T., & Fukusaki, E. 2011. Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis. J.Biosci.Bioeng., 112(3): 252-255. [10]. Kawakami M and Yamanishi T. Flavor constituents of Longjing tea. Agr Biol Chem. 47(9), 2077-2083. 1983. [11]. Khan, N. & Mukhtar, H. 2007. Tea polyphenols for health promotion. 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Automated detection of breast tumors using the asymmetry approach. Comput.Biomed.Res., 24(3): 273-295. [18]. Liang, Y. R. and Xu. Effect of pH on cream oarticle formation and solids extraction yield of black tea. Food Chemistry. 74, 155-160. 2001. Mead, M. N. 2007. Temperance in green tea. Environ.Health Perspect., 115(9): A445. [19]. Morrot, G., Brochet, F., & Dubourdieu, D. 2001. The color of odors. Brain Lang, 79(2): 309-320. [20]. Morten Meilgaard, Vance Civille, and Thomas Carr. Sensory evaluation techniques. 2007. [21]. Novakova, L., Bojanowski, V., Havlicek, J., & Croy, I. 2012. Differential patterns of food appreciation during consumption of a simple food in congenitally anosmic individuals: an explorative study. PLoS.One., 7(4): e33921. [22]. Obanda M, Owuor PO, and Taylor SJ. Flavanol composition and caffeine content of fresh leaf as quality potential indicators of Kenyan black teas. J Sci Food Agric. 74, 209-215. 1997. [23]. Ohno, A., Oka, K., Sakuma, C., Okuda, H., & Fukuhara, K. 2011. Characterization of tea cultivated at four different altitudes using 1H NMR analysis coupled with multivariate statistics. J.Agric.Food Chem., 59(10): 5181-5187. [24]. Owuor PO, O. M. 2007. The use of fresh tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential. Food Chem 100: 873-884. [25]. Sang, S., Lambert, J. D., Tian, S., Hong, J., Hou, Z., Ryu, J. H., Stark, R. E., Rosen, R. T., Huang, M. T., Yang, C. S., & Ho, C. T. 2004. Enzymatic synthesis of tea theaflavin derivatives and their anti-inflammatory and cytotoxic activities. Bioorg.Med.Chem., 12(2): 459-467. [26]. Stevenson, R. J. 2010. An initial evaluation of the functions of human olfaction. [27]. Tokitomo Y, I Kegami M, Yamanishi T, Juan IM, and Chiu WTF. Agric Biol Chem. 48,87-91. 1984. [28]. Wang, X., Wang, D., Li, J., Ye, C., & Kubota, K. 2010. Aroma characteristics of cocoa tea (Camellia ptilophylla Chang).Biosci.Biotechnol.Biochem., 74(5): 946-953. [29]. Yamanishi. Special issue on tea. VIII. Flavor of tea. Food Rev. Int. 11(3), 371-544.1995. [30]. Yamanishi T and Kobayashi A. "Flavor Chemistry:30 Years of Progress" eds.Teranishi R, Wick EL, and Hornstein I, kluwer Academic, New York.135-145.1999. [31]. Yao, L., Caffin, N., D''Arcy, B., Jiang, Y., Shi, J., Singanusong, R., Liu, X., Datta, N., Kakuda, Y., & Xu, Y. 2005. Seasonal variations of phenolic compounds in Australia-grown tea (Camellia sinensis). J.Agric.Food Chem., 53(16):6477-6483. [32]. Yung, L. M., Leung, F. P., Wong, W. T., Tian, X. Y., Yung, L. H., Chen, Z. Y., Yao, X. Q., & Huang, Y. 2008. Tea polyphenols benefit vascular function. Inflammopharmacology., 16(5): 230-234. [33]. 阮逸明、陳英玲. 茶葉中兒茶素類萃取及純化之研究。台灣茶葉彙報17:1-8. 1998. [34]. 陳國任、蔡文福. 缺水及不同溫度處理對茶樹芽葉生育之影響。台灣茶葉研究彙報 11:31-42. 1992. [35]. 曾道一 and 賈宜琛. 食品科學導論. 2003. [36]. 馮鑑淮 and 陳右人. 東部茶樹品種產期、產量化學成分與包種茶品質比較研究 台灣茶葉研究彙報. 14, 27-46. 1995. [37]. 馮鑑淮、蔡俊明、施金柯、陳右人. 海拔高度與茶樹摘採週期、芽葉農藝性狀及包種茶品質的影響研究。台灣茶葉研究彙報 12:47-64. 1993. [38]. 蕭建興、朱德民. 小綠葉蟬危害對茶樹芽葉生長及化學成分的影響。台灣茶葉彙報14:65-78. 2002. | en_US |
| dc.identifier.uri | http://hdl.handle.net/11455/52207 | - |
| dc.description.abstract | 茶是世界上最普遍的飲料之一。茶葉生長在全球約超過30個國家，茶樹(Camellia sinensis L.）起源於中國東南。台灣常見的茶葉種類有青心烏龍、青心大冇、鐵觀音、四季春、金萱、翠玉等。台灣烏龍茶的味道和顏色是介於綠茶和紅茶之間，是台灣是受大眾歡迎的茶。本實驗收集數十個不同海拔及採收季節之台灣常見的茶葉樣本，包括青心烏龍、青心大冇、鐵觀音、四季春、金萱、翠玉等。進行感官品評與化學成份分析比對不同海拔與不同季節之茶樣本。茶的感官品評是由行政院農委員會茶業改良場專家品評，並按照標準的茶品評流程進行感官品評，茶的感官與品質項目是使用色、香、味、感。而在茶湯之 化合物分析是使用氣相層析/質譜儀和高壓液相層析儀進行。本研究成果能科學化且系統性區分出各種性質不同的茶葉茶湯成份含量，以及海拔與季節和官能品評對於化學成份的影響，提供科學且淺顯易懂之茶飲重要成分相關資訊給一般民眾，作為民眾選用茶飲種類之參考。相信本研究對於本土茶產業、民眾茶飲選擇、以及茶文化推廣均有相當助益。 | zh_TW |
| dc.description.abstract | Tea is grown in more than thirty countries worldwide that is originated in South East Asia. The quality and the commercial value of tea are closely related to human sensory evaluation of tea infusion which includes, leaf appearance, color, aroma, taste, and mouthfeel of the tea infusion. The aroma and taste of tea infusion are the most important attributes among these indicators. Whether these indices are directly related to chemical constitutes remains to be established. The composition and sensory evaluation of tea can also be affected by geographical location, cultivar species, season of harvest, and the age of the leaves. The aim of this study was to characterize popular Taiwanese teas including Chin-Shin-Oolong, Chin-Shin-Dapan, Tie-Kuan Yin, Shy-Jih Chue, Jin-Xuan, Tsue-Yu. Tea samples harvested in different seasons or collected from different areas with different altitudes were collected and compared. The sensory evaluation of tea samples was performed by a panel of certified experts from the Tea Research and Extension Station (TRES) in Taiwan. The chemical constituents of various tea infusions were analyzed by Gas chromatography/mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The association between the sensory scores, the altitude and season of different teas were also investigated. | en_US |
| dc.description.tableofcontents | Contents 中文摘要....ii Abstract....iii Keywords....iii List of abbreviations...1 Introduction............2 Material & Method.......4 Tea samples collected...4 Sensory evaluation......4 Chemical analysis.......5 Statistical Analysis....6 Results.................7 Chin-Shin-Oolong teas from different altitude...7 The Chin-Shin-Oolong tea from different seasons.9 The comparison of six different teas............10 Discussion..............13 The Chin-Shin-Oolong tea from different altitude....13 The Chin-Shin-Oolong tea from different seasons.....15 The comparisons of six types of teas................16 References..............19 Tables and Figures Table 1. Basic information of tea for altitudes..........22 Table 2. Basic information of tea for seasons............23 Table 3. Basic information for six types of tea..........24 Table 4. Tea sensory evaluation of items.................25 Table 5. Sensory evaluation of Chin-Shin-Oolong tea......26 Table 6. Sensory evaluation of Chin-Shin-Oolong of spring tea......................................................27 Table 7. The chemical compounds in Chin-Shin-Oolong tea (analyzed by HPLC).......................................28 Table 8. Major chemical compounds in Chin-Shin-Oolong spring tea (analyzed by HPLC)...................................29 Figure 1. Appearance of teas.............................30 Figure 2. Structures of major phenolics in Tea...........30 Figure 3. Consumer-defined sensory cues associated with the concept of calming.......................................31 Figure 4. Spider plot of sensory scores..................32 Figure 5. Gas chromatography–mass spectrometry (GC/MS) analysis of Chin-Shin-Oolong teas from different altitudes in Taiwan................................................33 Figure 6. The Gas chromatography–mass spectrometry (GC/MS) analysis of Chin-Shin-Oolong spring teas from correlate altitudes in Taiwan......................................37 Figure 7. High-performance liquid chromatography (HPLC) analysis of Chin-Shin-Oolong teas from correlate altitudes .........................................................39 Figure 8. Sensory evaluation of Chin-Shin-Oolong tea samples from different seasons in Taiwan.........................44 Figure 9. High-performance liquid chromatography (HPLC) analysis of Chin-Shin-Oolong teas from season altitudes in Taiwan...................................................52 Figure 10. Sensory evaluation of six types of Oolong teas in Taiwan...................................................58 Figure 11. High-performance liquid chromatography (HPLC) analysis from six common Oolong teas in Taiwan...........71 | zh_TW |
| dc.language.iso | en_US | en_US |
| dc.publisher | 食品暨應用生物科技學系所 | zh_TW |
| dc.relation.uri | http://www.airitilibrary.com/Publication/alDetailedMesh1?DocID=U0005-1408201221180800 | en_US |
| dc.subject | 官能品評 | zh_TW |
| dc.subject | Sensory evaluation | en_US |
| dc.subject | 烏龍茶 | zh_TW |
| dc.subject | 香 | zh_TW |
| dc.subject | 味 | zh_TW |
| dc.subject | 口感 | zh_TW |
| dc.subject | 青心烏龍 | zh_TW |
| dc.subject | 氣相層析/質譜儀 | zh_TW |
| dc.subject | 高壓液相層析儀 | zh_TW |
| dc.subject | 海拔 | zh_TW |
| dc.subject | 季節 | zh_TW |
| dc.subject | Oolong tea | en_US |
| dc.subject | aroma | en_US |
| dc.subject | taste | en_US |
| dc.subject | mouthfeel | en_US |
| dc.subject | Chin-Shin-Oolong | en_US |
| dc.subject | Gas chromatography/mass spectrometry (GC/MS) | en_US |
| dc.subject | High-performance liquid chromatography (HPLC) | en_US |
| dc.subject | altitude | en_US |
| dc.subject | season | en_US |
| dc.title | 台灣烏龍茶海拔及其季節對於官能品評與化學成分之研究 | zh_TW |
| dc.title | Sensory evaluation and chemical constituents in Taiwan oolong teas | en_US |
| dc.type | Thesis and Dissertation | zh_TW |
| item.openairetype | Thesis and Dissertation | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.languageiso639-1 | en_US | - |
| item.cerifentitytype | Publications | - |
| Appears in Collections: | 食品暨應用生物科技學系 | |
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