The 71th Annual Meeting of JSFST

Presentation information

Oral presentation

A 食品成分,食品分析 (Food Ingredients, Food Analysis)

[3Bp] Other ingridients, Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 2:15 PM - 4:45 PM Room B(S3) (3F N322)

座長:清水 宗茂(東海大学)、豊泉 友康(静岡県農林技術研究所)、斉藤 史恵(山梨大学)

4:00 PM - 4:15 PM

[3Bp-07] Characteristics of amino acids, catechins, ascorbic acid, and antioxidant capacity of tea byproducts collected from six tea factories in Shizuoka Prefecture

*Tomoyasu Toyoizumi1, Taku Fuji1,2, Kenji Miyake1, Yoshihiro Kushima3, Toshiaki Kobayashi1, Seiji Ohba1,4, Eiji Kobayashi1 (1. Shizuoka Tea Res. Center, 2. Shizuoka Prefectural Office, 3. ChaOI, 4. Shizuoka Res. Institute of Agri. and Forest.)

Keywords:Tea byproduct, Amino acids, Catechins, Ascorbic acid, Antioxidant capacity

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