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Effects of fermentation time and seasons on the ?-aminobutyric acid and glutamic acid contents of TTES-13 and Oolong GABA tea
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 131589485, 2013 Kansas City, Missouri, July 21 - July 24, 2013. (doi: http://dx.doi.org/10.13031/aim.20131589485) @2013
Authors: Ming-Yuan Lee, Jinchyau Peng
Keywords: fermentation tea GABA tea ?- aminobutyric acid glutamic acid.
The results indicated that no matter of seasons or species, the GABA content increased with increasing anaerobic fermentation time, and the glutamic acid content also increased with increasing aerobic fermentation time. The optimal anaerobic fermentation time of spring and fall season’s GABA tea were 8 hours, and the aerobic fermentation time was 4 hours. Also, for Oolong species, the GABA and glutamic acid contents of spring season’s GABA tea was higher than that of fall season. According to the results, it was shown that the quality of GABA tea from spring seasons was better than that of fall season. For TTES-13 species, the GABA and glutamic acid contents were the same as in the spring and fall season’s GABA tea.
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