운남산 보이 생차와 숙차의 휘발성 향기성분

• 영문명: Volatile Flavor Components in Raw Pu-erh Tea and Fermented Pu-erh Tea (Camellia sinensis L.)
• 발행기관: 한국차학회
• 저자명: 최성희(Sung-Hee Choi)
• 간행물 정보: 『한국차학회지』제22권 제2호, 50~54쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.06.30

영문 초록

Pu-erh is a variety of fermented and aged dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation. The volatile flavor compounds in raw and fermented Pu-erh tea were extracted by the simultaneous distillation and extraction (SDE) method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-three compounds were idenified in each of the two samples. The patterns in the total ion chromatograms of the two samples were different. The main flavor compounds in raw Pu-erh tea were terpene alcohols, including linalool, 4-terpineol, α-terpineol, nerol, geraniol and nerolidol having floral note. The main flavor compounds in fermented Pu-erh tea were phenolic compounds and methoxy alkyl benzenes having a musty and earthy note.

키워드

microbial fermentation raw Pu-erh tea fermented Pu-erh tea volatile flavor compound