Art

J-GLOBAL ID：201802266870923071   Reference number：18A1011055

Comparison of the Chemical Components of Powdered Green Tea Sold in the US

米国における粉末緑茶の化学成分の比較

Author (4)： HORIE Hideki (Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization) ,  EMA Kaori (Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization) ,  NISHIKAWA Hiroshi (Tea Industry Development Division, Shizuoka Prefectural Government) ,  NAKAMURA Yoriyuki (Tea Science Center, University of Shizuoka)
Material： JARQ  (Japan Agricultural Research Quarterly)
Volume： 52  Issue： 2  Page： 143-147(J-STAGE)  Publication year： 2018 
JST Material Number： Y0175A  ISSN： 0021-3551  CODEN： JARJA9  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *green tea ,  *chemical composition ,  *Food Analysis ,  international market ,  powder ,  price ,  traditional food ,  chlorophyll ,  free amino acid ,  display ,  United States of America ,  Japan ,  *Chemical component ,  *Matcha ,  oxygen heterocyclic compound ,  polyphenol ,  polynuclear aromatic compound

Author keywords (4)： chlorophylls ,  catechins ,  theanine ,  matcha

JST classification (2)： Stimulant crops  (FC03076D) ,  Food analysis  (FJ01030U)

Substance index (1)： (-)-Epigallocatechin

Reference (13)：

• Goto, T. et al. (1996) Chemical composition of commercially available Japanese green tea. <i>Food & Food Ingredients Journal of Japan,</i> <b>170</b>, 46-52.
• Haraguchi, Y. et al. (2002) Effects of storage conditions on quality of matcha. Chagyo kenkyu houkoku (Tea Res. J.), 93, 1-8 [In Japanese with English summary].
• Horie, H. (2012) Production of guanylic acid by heating vegetables. Nippon chori kagaku kaishi (Journal of Cookery Science of Japan), 45, 346-351 [In Japanese with English summary].
• Kohata, K. et al. (1998) High performance liquid chromatographic determination of pheophorbide-a and its related chlorophyll derivatives in tea leaves. Food Sci. Technol. Int. Tokyo, 4, 80-84.
• Kohata, K. et al. (1999) Investigations of qualities and properties of commercially available green teas on the basis of chlorophyll and its derivatives contents. Chagyo kenkyu houkoku (Tea Res. J.), 87, 13-19 [In Japanese with English summary].

Terms in the title (4)： 米国 ,  粉末 ,  緑茶 ,  化学成分