지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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To establish basic criteria for measuring fermentation degree in tea products, the differently withered tea products were made and surface colors of them were assessed with a spectrophotometer. The CIE L*a*b* and Hunter Lab color scales were compared. The values of L, a, b and a/b between CIE and Hunter color scales showed similar increment or decrement with differently withered tea products. The coefficients of variation for a and a/b values were the greatest with 113.3% in experiment 1, and 57.7～59.3% in experiment 2, respectively. The mean squares for traits related to color scale in the differently withered tea products were highly significant, and the differences of a and a/b values according to differently withered tea products were remarkably great. The a/b ratio in differently fermented tea products accounted for about 99.8% of the variation in fermentation degree, indicating that the a/b ratio is a very useful trait for assessing fermentation degree .
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