찰옥수수차의 구수한 향기성분

• 영문명: Volatile Flavor Components in Parched Waxy Corns (Zea mays L.) Tea
• 발행기관: 한국차학회
• 저자명: 전주연(Ju-Yeon Jeon) 최성희(Sung Hee Choi)
• 간행물 정보: 『한국차학회지』제17권 제1호, 83~86쪽, 전체 4쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.04.30

영문 초록

The aroma compounds of parched waxy corn tea were isolated and identified. The extraction of aroma compounds from parched corn tea was accomplished by the SDE method using a Likens and Nickerson’s extraction apparatus. The concentrated extracts were analyzed and identified by GC (gas chromatography) and GC/MS (gas chromatography-mass spectrometry). Fifty-nine components, including 23 pyrazines, 11 aldehydes, 7 thiazoles, 6 furans, 3 alcohols, 3 ketones, 3 pyrroles, and 3 others were identified in parched waxy corn tea. Main components were pyrazines (methyl pyrazine, 2-ethyl-5-methyl pyrazine, trimethyl pyrazine etc.), pyrroles (pyrrole, 1-ethyl-2-formyl pyrrole etc.), and furans (furfural, 5-methyl furfural etc.). These compounds having a roasted and nutty aroma seem to be important contributors to the flavor of parched corn tea. These aroma components are believed to arise mainly from an amino-carbonyl reaction.

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parched waxy corn tea pyrazines volatile flavor components simultaneous distillation and extraction(SDE)