지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.4
- 발행연도
- 2018.12
- 수록면
- 364 - 373 (10page)
- DOI
- 10.3746/pnf.2018.23.4.364
이용수
초록· 키워드
오류제보하기
A lexicon provides standardized vocabulary that facilitates communication among various objects. We developed a lexicon to describe the sensory flavor and aroma characteristics of fermented tea and blended tea. The 37 sensory attributes of blended tea were identified, defined, and referenced by six highly trained panelists. The lexicon included 24 flavor attributes and 13 aroma attributes. Ingredients in the blended tea included fermented tea, rose petal, lavender, hibiscus, chamomile, peppermint, lemongrass, rosemary, pandanus, and osmanthus. Most of the lexicon attributes were derived from the constituents found in the tea: brown, spicy, cooling, earthy, nutty, sweet, and bitter. Also, attributes derived from the characteristics of the ingredients were included. The lexicon developed in this study can help more accurately describe the flavors and aromas of tea containing fermented tea and herbs.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
REFERENCES
참고문헌 (38)
참고문헌 신청
[학술지(정기간행물)] - Ariffin F / 2011 / Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas / J Sci Food Agric 91 : 2731 ~ 2739
[학술지(정기간행물)] - De Oliveira RMM / 2012 / Quantification of catechins and caffeine from green tea(Camellia sinensis)infusions, extract, and ready-to-drink beverages / Food Sci Technol 32 : 163 ~ 166
[학술지(정기간행물)] - Karori SM / 2007 / Antioxidant capacity of different types of tea products / Afr J Biotechnol 6 : 2287 ~ 2296
[학술지(정기간행물)] - 박신영 / 2011 / 제주산 차의 발효 정도에 따른 생리활성 기능에 관한 연구 / 한국자원식물학회지 24 (2) : 236 ~ 242
[학술지(정기간행물)] - 최옥자 / 2003 / 발효정도에 따른 국내산 야생차의 기호적 특성 / 한국식품영양과학회지 32 (7) : 1011 ~ 1020
[학술지(정기간행물)] - De Oliveira RMM / 2012 / Quantification of catechins and caffeine from green tea(Camellia sinensis)infusions, extract, and ready-to-drink beverages / Food Sci Technol 32 : 163 ~ 166
[학술지(정기간행물)] - Karori SM / 2007 / Antioxidant capacity of different types of tea products / Afr J Biotechnol 6 : 2287 ~ 2296
[학술지(정기간행물)] - 박신영 / 2011 / 제주산 차의 발효 정도에 따른 생리활성 기능에 관한 연구 / 한국자원식물학회지 24 (2) : 236 ~ 242
[학술지(정기간행물)] - 최옥자 / 2003 / 발효정도에 따른 국내산 야생차의 기호적 특성 / 한국식품영양과학회지 32 (7) : 1011 ~ 1020
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UCI(KEPA) : I410-ECN-0101-2019-594-000300518