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Elucidation of the aroma formation of Darjeeling tea "Second flash" and development of new manufacturing process of black tea

解析大吉岭茶“二次闪”香气形成及红茶新工艺开发

基本信息

批准号：
18405027
负责人：
MIZUTANI Masaharu
金额：
$ 4.13万
依托单位：
Kyoto University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2006
资助国家：
日本
起止时间：
2006 至 2007
项目状态：
已结题

项目摘要

We made the joint羊esearch contract of two遥ears collaboration with Indian Tea Research Association (TRA) and Tocklai Tea Experimental Station (TIES). Accordingly, we performed the researches as follows:1) Investigation of the manufacturing of Darjeeling tea “Second flash"in India. At the end of May 2006, three researchers from Japan visited TTES at Tocklai, Assam and also Darjeeling in India. We, together with two researchers from TTES, visited several tea gardens in Darjeeling to see the tea manufacturing and the state of the insect擁nfestation. We also collected the tea samples at two gardens. We observed that two kinds of insects, jassid (green leaffly: Empoasca flavescens Fabr.) and thrips (Taeniothrips setiventris Bagnall), are mainly involved in the insect infestation in Darjeeling. In June 2007, Japanese researchers visited TTES. The in様aboratry breeding of the insects was performed at TTES, and the tea leaves artificially infested by the insects were prepared to analyze the effec … More ts of the infestation on the characteristic aroma formation of the tea.2) Elucidation of the characteristic aroma formation of Darjeeling tea “Second flash"produced with the insect擁nfested leaves. The samples collected at the Darjeeling tea gardens in 2006 were analyzed by GC-MS, and it was suggested that insect infestation is involved in the aroma formation such as monoterpene alcohols and hotrienol. It was also evident from the experiments in 2007that insect infestation is mainly concerned with the characteristic aroma formation. The other experiments conducted at a Japanese tea garden demonstrated that the infestation by tea green様eafhopper (a very similar insect to jassid) is involved in the formation of 2,6-dimethylocta-3,7-diene-2,6-diol.3) Attempts to develop a new manufacturing process of CTC black tea. We suggested to the TTES researchers that they should apply the concept in manufacturing Taiwan oolong tea to Indian black tea manufacturing to improve the quality of the flavor of CTC black tea. According to our suggestion, they tried the tea manufacturing with a pilot plant at TTES, and found that the additional processes of some mechanical damages on tea leaves during the withering may improve the quality of the tea flavor. Less

We made the joint sheep Research contract of two remote ears collaboration with Indian Tea Research Association (TRA) and Tocklai Tea Experimental Station (TIES). Accordingly, we performed the researches as follows:1) Investigation of the manufacturing of Darjeeling tea “Second flash"in India. At the end of May 2006, three researchers from Japan visited TTES at Tocklai, Assam and also Darjeeling in India. We, together with two researchers from TTES, visited several tea gardens in Darjeeling to see the tea manufacturing and the state of the insect owning nfestation. We also collected the tea samples at two gardens. We observed that two kinds of insects, jassid (green leaffly: Empoasca flavescens Fabr.) and thrips (Taeniothrips setiventris Bagnall), are mainly involved in the insect infestation in Darjeeling. In June 2007, Japanese researchers visited TTES. The in laboratory breeding of the insects was performed at TTES and the tea leaves artificially infested by the insects were prepared to analyze the effec … More ts of the infestation on the characteristic aroma formation of the tea.2) Elucidation of the characteristic aroma formation of Darjeeling tea "Second flash"produced with the insect having nfested leaves. The samples collected at the Darjeeling tea gardens in 2006 were analyzed by GC-MS, and it was suggested that insect infestation is involved in the aroma formation such as monoterpene alcohols and hotrienol. It was also evident from the experiments in 2007that insect infestation is mainly concerned with the characteristic aroma formation. The other experiments conducted at a Japanese tea garden demonstrated that the infestation by tea green and eafhopper (a very similar insect to jassid) is involved in the formation of 2,6-dimethylocta-3,7-diene-2,6-diol.3) Attempts to develop a new manufacturing process of CTC black tea. We suggested to the TTES researchers that they should apply the concept in manufacturing Taiwan oolong tea to Indian black tea manufacturing to improve the quality of the flavor of CTC black tea. According to our suggestion, they tried the tea manufacturing with a pilot plant at TTES, and found that the additional processes of some mechanical damages on tea leaves during the withering may improve the quality of the tea flavor. Less

项目成果

期刊论文数量（0）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

烏龍茶の香気生成機構の研究から学んだこととその食品産業への応用(その2)

乌龙茶产香机理研究及其在食品工业中的应用（下）

DOI：
发表时间：
2008
期刊：
ソフトドリンク技術資料 1
影响因子：
0
作者：
Saino;H.;Mizutani;M.;Hiratake;J.;Sakata;K.;坂田完三
通讯作者：
坂田完三

Biochemical Characterization of β-primeverosidase - expression with a baculovirus insect cell system and affinity purification with a primeverosylamidine as a ligand -

β-primeverosidase 的生化表征 - 用杆状病毒昆虫细胞系统表达并用 primeverosylamidine 作为配体进行亲和纯化 -

DOI：
发表时间：
2008
期刊：
Biosci Biotechnol Biochem 72
影响因子：
0
作者：
Saino;H.;Mizutani;M.;Hiratake;J.;Sakata;K.
通讯作者：
K.

Chemical profiling and gene expression profiling during the manufacturing process of Taiwan oolong tea "oriental beauty"

DOI：
10.1271/bbb.60708
发表时间：
2007-06-01
期刊：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
影响因子：
1.6
作者：
Cho, Jeong-Yong;Mizutani, Masaharu;Sakata, Kanzo
通讯作者：
Sakata, Kanzo

東方美人茶の香りの秘密

东方美津茶香味背后的秘密

DOI：
发表时间：
2006
期刊：
香料 229
影响因子：
0
作者：
木下朋美;坂田完三
通讯作者：
坂田完三

Understanding biotic stress regulated gene expression in Darjeeling tea for development of a new type of black tea.

了解大吉岭茶中生物胁迫调节基因表达，以开发新型红茶。

DOI：
发表时间：
2007
期刊：
影响因子：
0
作者：
B Gohain;T Borat;A Rahman;LP Bhuyan;G. Gurusubramanian;S. D. Ravindranath;B. Shimizn;M. Mizutani;K. Sakata;S Das;M. Hazarika
通讯作者：
M. Hazarika