시판 보리순 말차와 보리순 차의 휘발성 향기성분 비교

• 영문명: Comparison of Volatile Flavor Components of Young Barley Leaf Tea and Its Powder Tea
• 발행기관: 한국차학회
• 저자명: 이순애(Soon Ae Lee) 최성희(Sung Hee Choi)
• 간행물 정보: 『한국차학회지』제20권 제4호, 86~90쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.12.31

영문 초록

Young barley leaf has been used as a new food material because of its beneficial health components, such as fiber and vitamins. The flavor compounds in young barley leaf powder tea (sample A) and young barley leaf tea (sample B) were extracted using the SDE method. The concentrated flavor extracts were analyzed and identified by GC-MS. Forty-three compounds including 17 terpenes, 9 aldehydes, 8 alcohols, 7 ketones, 2 furans and 2 others were isolated in sample A. Thirty-five compounds including 8 terpenes, 11 aldehydes, 45 alcohols, 7 ketones, and 2 furans were isolated in sample B. The pattern of the total ion chromatograms of the two samples were slightly different. The major components of sample A were terpene compounds (40%), including β-elemene, β-caryophyllene, α-humulene, β-farnescene, germacrene D, zingiberene, and longipinene, having herbal, woody and spicy notes. The major components of sample B were 2-pentenal, 2-hexenal, furfural, and phenylacetaldehyde having sweet, green and floral notes.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

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참고문헌

키워드

young barley leaf powder tea young barley leaf tea volatile flavor components