1999Journal articleFree to read
Akiko Maeda, Yoshiko Hibi, Fumiko Hayakawa
NIPPON SHOKUHIN KOGYO GAKKAISHI
茶の起泡性に影響を与える茶の成分を明らかにするため,クロロホルム,ヘキサン,エーテルを用いて脱脂し,それぞれの脱脂茶の成分量の変化と起泡性を調べた.脱脂茶の起泡性と泡の比重は脱脂しない抹茶に比べて,それぞれクロロホルム脱脂茶では5.4倍と1.4倍,エーテル脱脂茶では3.8倍と1.8倍,n-ヘキサン脱脂茶では4,6倍と1.5倍であり,いずれも脱脂しない抹茶との間に差が認められた.また,クロロホルム脱脂茶,エーテル脱脂茶,n-ヘキサン脱脂茶それぞれ相互間で起泡性に差が認められた.エーテル脱脂茶では,脂質やカフェインの残存量がn-ヘキサン脱脂茶よりも少ないにもかかわらず起泡性ではエーテル脱脂茶の方が低かったことから考えると,ペクチン,脂質,カフェイン以外にも抹茶の起泡性低下に関与するなんらかの成分が含まれている可能性が示唆された.
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Other / not stated
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Topics
Matcha is a main subject here (named in the title).
Akiko Maeda, Yoshiko Hibi, Fumiko Hayakawa. (1999). The Effects of Chemical Compounds Contained in the Tea Leaves on the Foamability of Matcha. NIPPON SHOKUHIN KOGYO GAKKAISHI. https://doi.org/10.3136/nskkk.46.842
DOI: 10.3136/nskkk.46.842 · Cited by 2 (OpenAlex)
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