scholarly journals Differences in Free Amino Acids and Total Nitrogen Contents among Various Prices of Green Tea.

1992 ◽  
pp. 45-50 ◽  
Author(s):  
Toshihiro MUKAI ◽  
Hideki HORIE ◽  
Tetsuhisa GOTO
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Total Nitrogen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Nitrogen Contents

Note. Effect of brining time on proteolytic changes in Idiazábal cheese during ripening / Nota. Cambios proteolíticos durante la maduración del queso Idiazábal por efecto del tiempo en salmuera

1996 ◽  
Vol 2 (5) ◽  
pp. 335-339 ◽  
Author(s):  
F.C. Ibáñez ◽  
A.I. Ordóñez ◽  
M.S. Vicente ◽  
M.I. Torres ◽  
Y. Barcina
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Total Nitrogen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dry Matter ◽  
Electrophoretic Analysis ◽  
Soluble Nitrogen ◽  
Clear Trend ◽  
Protein Nitrogen

Idiazábal cheeses were made employing brining times of 12 h (batch A) and 36 h (batch B). Proteolytic changes in both batches were examined over 270 d of ripening; proteolysis was low in both batches, but lower in batch B than in batch A. Electrophoretic analysis revealed incom plete breakdown of αs and β-caseins at the end of the ripening period, particularly in batch B. The proportion of soluble nitrogen as a percentage of total nitrogen was 17.55% in batch B and 19.48% in batch A, while the proportion of non-protein nitrogen was 11.78% in batch B and 15.16% in batch A. The proportion of non-protein nitrogen as a percentage of soluble nitrogen was 67.17% in batch B and 77.88% in batch A. The free amino acids, the smallest non-protein nitrogen frac tion, attained values of 1203 mg/100 g of dry matter in batch B and 1902 mg/100 g of dry matter in batch A. After 60 d of ripening, the main free amino acids were glutamic acid, valine, leucine, lysine, and phenylalanine in both batches, although levels were higher in the batch with the shorter brining time. There was no clear trend in the non-protein-forming amino acids with either ripening time or brining time.

scholarly journals MONITORING THE GROWTH AND QUALITY OF JAPANESE GREEN TEA BY UAV IMAGERY

AGROFOR ◽  
2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Ayako SEKIYAMA ◽  
Kiyohisa SATO ◽  
Sawahiko SHIMADA ◽  
Tomonori FUJIKAWA
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Free Amino Acids ◽  
Free Amino ◽  
Vegetation Index ◽  
Chemical Component ◽  
Free Sugars ◽  
Optimal Harvest ◽  
Total Free Amino Acids ◽  
Tea Leaf

The optimal harvest season of Japanese green tea in Japan is judged by individual farmers based on their experiences. To confirm that optimal season, it requires a lot of efforts such as sampling of tea flushes by plucking, chemical component measuring by near-infrared spectroscopic analysis. Thus, an efficient method to determine the optimal season which can cover a wide area at once is considered highly helpful for farmers. This research measured normalized difference vegetation index (NDVI) of tea flushes by a multi-spectrum sensor mounted on an unmanned aerial vehicle. At the same time, chemical component of tea flushes was measured to compare with the result of NDVI. The result showed that the value of NDVI for the optimal harvest season of tea-leaf is 0.6 to 0.7. The result of chemical component measuring showed the increase of total free amino acids and reduction of total free sugars while tea-leaf ripens. Therefore, there was a positive relation between the value of NDVI, and total free amino acids and total free sugars. It indicates a high possibility to predict the optimal harvest season of tea flushes by NDVI.

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