Oily Film Formed on the Surface of the Oolong Tea Infusion.
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- Horie Hideki
- National Institute of Vegetable and Tea Science
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- Ujihara Tomomi
- National Institute of Vegetable and Tea Science
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- Kohata Katsunori
- National Institute of Vegetable and Tea Science
Bibliographic Information
- Other Title
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- ウーロン茶浸出液表面に生成する油膜様物質
- ウーロンチャ シンシュツエキ ヒョウメン ニ セイセイ スル ユマク ヨウ ブッシツ
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Abstract
The unsightly film on the surface of black tea infusion is called "scum". We concluded that the 'oily film'developed on the surface of oolong tea infusion is scum. The scum was formed when tea catechins were incubated at around 80°C in water containing calcium under a weak alkaline condition. The scum is usually observed much less frequent in green or black teas than in oolong tea in Japan. The reason is considered to be the difference of the manners of serving among these teas.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 49 (5), 345-347, 2002
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390282681384320640
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- NII Article ID
- 10008425709
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 6163421
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed