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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.org

Citation:  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.

Abstract. GABA tea is a kind of new functional tea which contains high amount γ-aminobutyric acid (GABA). The technique of processing GABA tea was introduced from Japan to Taiwan several years ago. In order to determine the optimum operation conditions for the GABA tea manufacturing machine, the most important work was to develop the mass production critical technology of the GABA tea. The TTES-13 and Oolong species were chosen and the packed tower theory was used to study the effects of fermentation time and seasons on the GABA and glutamic acid contents.

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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