차(茶)와 산사(山楂)의 블렌딩이 항산화 효능과 관능 평가에 미치는 영향

Abstract

This study aims to investigate appearance, infused leaps, color of tea, scent, taste, harmony of taste, scent and color through change of antioxidant activities eliminating oxygen free radical and sensory evaluation when blending one of modern people s beverages, tea(green tea, Korean black tea, yellow tea) known as its great antioxidant activities with Crataegi Fructus, which is famous for its lipid metabolism improving effect and antioxidant activities and makes a good match when blended with the teas since it contains bitter and sweet tastes and tepid properties.
 As for tea, green tea, Korean black tea, yellow tea, and darjeeling tea were selected and used. Then we used Korean Crataegi Fructus available on the market easily. Experiment to evaluate antioxidant activity was DPPH radical scavenging activity and ABTS radical scavenging activity. We could find that blending tea and Crataegi Fructus together enhances antioxidant activity rather each tea was brewed alone.
 The result of evaluation thorough sensory evaluation result chart on tea blending with Crataegi Fructus as that the tea blending Korean black tea and Crataegi Fructus got best score on 5 criterions: appearance, infused leaps, color of tea, taste, harmony of taste, scent and color except scent. In terms of sensual aspect, the antioxidant activity in the blending of the Korean black tea with Crataegi Fructus has increased with significance and the high sensual evaluation on the blend of yellow tea and Crataegi Fructus proved the possibility of product development.