상황보리 녹차의 휘발성 향기성분

• 영문명: Volatile Flavor Components in a Mixed Tea of Phellinus Linteus-Barley and Green Tea
• 발행기관: 한국차학회
• 저자명: 최성희(Sung Hee Choi) 정경태(Kyung Tae Chung)
• 간행물 정보: 『한국차학회지』제15권 제1호, 107~110쪽, 전체 4쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.04.30

영문 초록

To make tea having good flavor and functional property, roasted Phellinus linteus-barley(50%) was added to green tea(50%). Volatile flavor components of the tea were analyzed and identified. The extraction of volatile flavor compounds of the tea was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed by GC-mass spectrometry. The main volatile flavor components of Phellinus linteus baley-green tea were compounds that originated from roasted Phellinus linteus-barley and green tea. The former main volatile flavor components were 4-methyl-2-methyl phenol, furanones and furfural etc. The latter main volatile flavor components were linalool, phenylethyl alcohol, β-ionone and geraniol etc.

키워드

Phellinus linteus-barley green tea volatile flavor components simultaneous distillation and extraction