10℃ N2 gas 3시간 처리시 무처리에 비해 총질소, 총아미노산, 비타민 C 함량이 약간 높았고, 탄닌과 엽록소 함량은 낮은 경향이었다. 기능성 성분인 GABA 함량은 무처리 (35mg/100g)에 비해 51~205mg/100g으로 1.5~6배 높았다. 제다 품질은 무처리에 비해 3시간 gas 처리시 차이가 없었다. 20℃ N2 gas 3시간 처리가 무처리에 비해 품질관련 성분 중 총질소, 총아미노산(데아닌), 카페인 함량은 많았고, 탄닌과 비타민 C 함량은 약간 낮았다. GABA함량은 무처리 (35mg/100g)에 비해 gas처리가 85~225mg/100g으로 2.5~7배 높았다. 제다 품질은 무처리 80.4점에 비해 gas 처리 76.3~78.1점으로 약간 저하되었다. 30℃ N2 3시간 처리시 무처리와 기호성 관련성분이 거의 차이가 없었고 1, 5시간 처리는 무처리에 비해 품질이 약간 떨어지는 경향이었다. GABA 함량은 무처리 (30mg/100g)에 비해 gas처리가 115~217mg/100g으로 3~7배 증가하였다 제다품질도 무처리 80.4점에 비해 gas 처리가 74.3~77.2점으로 열악하였다. 따라서, 10℃에서는 5시간 gas처리, 20, 30℃에서는 3시간 gas 처리 후 제다를 하는 것이 기호성 및 기능성이 우수한 녹차(GABA차)를 제조할 수 있다고 생각된다.

The contents of chemical components such as total nitrogen, total amino acid and vitamin C were somewhat higher in N2 gas treatment at 10℃ for 3 hours than those of other treatments. However, the contents of tannin and chlorophyll were slightly lower than that in the other treatments. The content of γ-Aminobutyric acid with N2 gas treatment was higher 1.5~6 times with values of 51~205mg/100g than in control (35mg/100g). The scores of sensory test was not different between N2 gas treatment for 3 hours and control. The contents of chemical components such as total nitrogen, total amino acid including theanine and caffeine were slightly higher in N2 gas treatment at 20℃ for 3 hours than those of other treatments. However, the contents of tannin and vitamin C were slightly lower than those of other treatment. The content of GABA in tea leaves treated with N2 gas was higher 2.5~7 times with values of 85~225mg/100g than in control (35mg/100g). The sensory test was lower in N2 gas treatment(76.3~78.1 point) than in control(80.4 point). The contents of chemical components were not different between N2 gas treatment at 30℃ for 3 hours and control. Whereas the contents of chemical components were somewhat lower in N2 gas treatment for 1 hour and 5 hours than in control. The content of GABA in tea leaves treated with N2 gas was higher 3~7 times with values of 115~217mg/100g than in control(35mg/100g). The sensory test was lower in N2 gas treatment (74.3~78.4 point) than in control(80.4 point). Consequently, tea mading within 5 time N2 gas treatment at 10℃ or 3 time N2 gas treatment at 20, 30℃ after plucking was considered to be the best green tea in terms of functional nature as well as taste nature.

• 박장현 | Park, Jang-Hyun