The Contents of Oxalic Acid in Green Teas and Its Cotribution to the Taste of Tea

DOI Web Site Web Site 3 Citations 2 References
  • HORIE Hideki
    National Research Institute of Vegetables, Ornamental Plants and Tea
  • KOHATA Katsunori
    National Research Institute of Vegetables, Ornamental Plants and Tea

Bibliographic Information

Other Title
  • 各種緑茶中のシュウ酸含量とその味への寄与
  • カクシュ リョクチャ チュウ ノ シュウサン ガンリョウ ト ソノ アジ エ ノ キヨ

Search this article

Description

Oxalic acid is felt uncomfortable to the tongue. The contents of oxalic acid were more than 1% in Gyokuro, around 0.9% in Sencha, and less amounts in Bancha and Houjicha. The contents of oxalic acid were not decreased in the process of roasting. Oxalic acid in tea leaves was easily extracted into water even in low temperatures around 40°C. The intensity of the taste of oxalic acid was not always correlated to the concentrations of oxalic acid in tea infusions, and it was suggested that other ions, such as phosphate, had influenced at the taste of oxalic acid:

Journal

Citations (3)*help

See more

References(2)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top