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KMID : 1134819980270050914
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 5 p.914 ~ p.919
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Prediction of Extraction Conditions for the Optimized Organoleptic Quality of Eucommia ulmoides Leaf - tea
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Kim Man-Bae
Lee Gee-Dong
Jeong Yong-Jin
Lee Myung-Hee
Lee Sung-Tae
Kwon Joong-Ho
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Abstract
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This work was designed to determine the optimum extraction conditions for improving the quality of Eucommia ulmoides leaf-tea. Soluble solid content was 27.7% in the tea extracted at 99.3℃(extraction temperature) and 67.8 min(extraction time) which were maximum points by the ridge analysis. The extraction conditions for the maximum organoleptic scores were 72.9℃ and 59.6 min in color, 80.0℃ and 90.0 min in aroma, 77.8℃ and 55.5 min in aftertaste, and 77.9℃ and 53.1 min in overall palatability. The extraction conditions for the minimum organoleptic scores were 77.8℃ and 52.7 min in astringent taste, and 75.1℃ and 49.4 min in Chinese medicine taste. The optimum ranges of the conditions based on soluble solid content and overall palatability of the tea were 75~83℃ and 55~65 min. The soluble solid content and overall palatability predicted at optimum condition(78℃ and 60 min) were similar to experimental values.
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KEYWORD
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Eucommia ulmoides, extraction, organoleptic properties, optimization
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