抽出法을 달리한 雲南 普이(散茶)의 香氣成分

• 영문명: The Aroma Components of Yun-nan Puerch Tea by Different Extracting Conditions
• 발행기관: 한국차학회
• 저자명: 최성희(Sung-Hee Choi) 김국향(Kuk-Hyang Kim)
• 간행물 정보: 『한국차학회지』제6권 제3호, 103~110쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2000.09.30

영문 초록

The aroma components of Puerh tea made from Chinese tea by microbial-fermentation were collected and identified. The extract of aroma compounds tea were accomplished by a modified rotary evaporating and a simultaneous distillation and extraction method(SDE) using a Likens and Nickerson's extraction apparatus. The concentrated extracts were analyzed and identified by GC and GC-MS. Puerh tea had a characteristic musty odor. The GC patterns of two extraction methods slightly differed. The aroma compounds of Puerh tea was mainly terpenoids including linalool. its oxides(Ⅰ,Ⅱ,Ⅲ,Ⅳ) and α-terpineol, etc and methyl ethers of phenolic compounds including 1,2-dimethoxybenzene. 1,2,3-trimethoxy-5-benzene, 2, 3-Dimethylphenol, and 2.6-Dimethoxy-4- methylphenol. It was considered that the former was derived from tea leaves and the latter was derived from processing during microbial fermentation.

키워드

Microbial-fermentation Phenolic compounds Terpenoid