씨를 이용한 허브차인 펜넬차와 캐러웨이차의 휘발성 향기성분

• 영문명: Volatile Flavor Components in Fennel Tea and Caraway Tea Using Seeds
• 발행기관: 한국차학회
• 저자명: 최성희(Sung-Hee Choi)
• 간행물 정보: 『한국차학회지』제19권 제4호, 100~103쪽, 전체 3쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.12.31

영문 초록

This study was carried out to identify the flavor components in fennel tea and caraway tea using seeds. The flavor compounds were extracted by the simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extracts were identified by gas chromatography and gas chromatography-mass spectrometry. Terpene hydrocarbons such as α-pinene, sabinene, camphene, myrcene and terpinene, and terpene alcohols such as estragole, 1,8-cineole, carveol and anethole were found to be the main flavor components in fennel tea. Large amounts of limonene (35.61%) and carvone (12.03%) were found in caraway tea. This suggests that these compounds play important roles in fennel tea and caraway tea using seeds.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

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참고문헌

키워드

flavor components fennel tea tea caraway tea limonene carvone