Changes in Gustatory Substances and Palatability of Matcha (powdered Tencha) during Aging of Tencha (green tea)

碾茶（绿茶）陈化过程中抹茶（粉碾茶）味觉物质和适口性的变化

• 批准号: 09680031
• 负责人: SHIMADA Kazuko
• 金额: $ 1.79万
• 依托单位: Yamaguchi Prefectural University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1999
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09680031/
• 关键词: Matcha; Tencha; catechins; Vitamin C; green tea; saponin; foaming volume; pectin; クロロフィル; クロロフィラーゼ; 粘度; 熟成; テアニン; カフェイン; 遊離糖

Changes in gustatory substances and palatability of Matcha (powdered Tencha) during aging of Tencha (green tea) in the atmosphere of air or nitrogen at 10℃ were investigated. The Matcha prepared in the Tencha aged for 6 months in the atmosphere of air was feted sweet taste and umami more strongly, astringent and bitter taste more weakly, and flavor more palatably by analytical panels, compared with the Matcha prepared in fresh (unaged) Tencha or Tencha aged under atmosphere of nitrogen for 6 months. The contents of catechins in the eluate of Matcha decreased slightly during aging under both air and nitrogen atmospheres. The contents of caffeine, free amino acids (containing theanine) and saponin in the eluate of Matcha remained constant values during aging for 6 months. The free sugar contents decreased slightly for aging under atmosphere of air. The foaming volume of Matcha increased by aging of Tencha and became greater on the aging under air than under nitrogen. The viscosity of eluate of Matcha and the content of pectin increased during 6 months of aging both atmosphere conditions. The improvement of palatability for Matcha by aging of Tencha may be attributable to the increase of foaming volume.The residual rates of the apparent total vitamin C and ascorbic acid in Tencha were about 80% in air and 90% in nitorgen after 6 months of storage, respectively. The contents of chlorophyll and its related derivatives in Tencha varied very little both atmospheric conditions after 6 months of storage. Though chlorophyllase remained enough activity to react after 6 months-storage of Tencha, the enzyme did not cause the degradation of chlorophyll in Tencha under the storage condition of low moisture. These results indicate that Tencha have maintained satisfactory quality during the 6 months-storage in air at 5℃ for aging to favorable Matcha.Catechins, caffeine and pectin did not contribute to the difference in palatability of Matcha with picking time of tea leaves.

研究了在10℃空气和氮气气氛中陈化绿色茶（抹茶）过程中，抹茶味物质的变化和适口性。与新鲜（未老化）的Tencha或在氮气气氛下老化6个月的Tencha制备的抹茶相比，在空气气氛下老化6个月的Tencha制备的抹茶通过分析面板被更强烈地呈现甜味和鲜味，更弱的涩味和苦味，并且风味更可口。在空气和氮气气氛下老化过程中，抹茶中儿茶素类的含量略有下降。在6个月的老化过程中，抹茶果肉中咖啡因、游离氨基酸（含茶氨酸）和皂甙的含量基本保持不变。在空气气氛下老化，游离糖含量略有下降。抹茶的发泡量随著老化而增加，且在空气中老化的发泡量比在氮气中老化的发泡量大。在两种大气老化条件下，经过6个月的老化，抹茶果肉的粘度和果胶含量都有所增加。陈化提高了抹茶的适口性，其原因可能是泡体积的增加，陈化6个月后，抹茶中维生素C和抗坏血酸的表观残留率分别为80%和90%。贮藏6个月后，叶绿素及其相关衍生物的含量在两种大气条件下变化很小。叶绿素酶在淡茶贮藏6个月后仍有足够的活性发生反应，但在低水分条件下，叶绿素酶不会引起淡茶叶绿素的降解。结果表明，在5℃空气中陈化6个月的时间内，甜茶保持了较好的品质，儿茶素、咖啡因和果胶对甜茶的适口性没有影响。

项目成果

島田和子: "碾茶の熟成保存における茶葉中のビタミンC,クロフィル及びクロロフィラーゼ活性の安定性"日本食品科学工学会誌. 47(3). 254-259 (2000)

Kazuko Shimada：“碾茶陈化和储存期间茶叶中维生素 C、叶绿素和叶绿素酶活性的稳定性”，日本食品科学技术学会杂志 47(3) (2000)。

島田 和子: "抹茶特有の風味が生じるためには、なぜ碾茶を熟成保存する必要があるのか"食に関する助成研究調査報告書(Annual Report of Study for Food). 11. 43-50 (1998)

Kazuko Shimada：“为什么需要陈化和保存碾茶才能形成抹茶的独特风味？”食品研究年度报告（1998）。