수확시기가 다른 국산 홍차류의 휘발성 향기 성분

• 영문명: Volatile Flavor Components in Korean Black Teas (Camellia sinensis L.) from Different Harvesting Periods
• 발행기관: 한국차학회
• 저자명: 최성희(Sung Hee Choi)
• 간행물 정보: 『한국차학회지』제22권 제4호, 131~135쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.12.30

영문 초록

The flavor compounds in two kinds of Korean black teas (sample 1: picked in early April), sample 2: picked in early May) were extracted by the simultaneous distillation and extraction method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty and fifty-four compounds were identified from samples 1 and 2, respectively. The main flavor compounds in sample 1 were geraniol, nerolidol, linalool, linalool oxide Ⅱ, phenyl acetaldehyde, and nonanal having a floral note, (E)-2-hexenal, hexanal, and (E)-2-hexenyl hexanoate having a green note, and methyl salicylate having a minty note. The main flavor compounds in sample 2 were nerolidol, (E)-2-hexenal and hexanal having a green note, geraniol, linalool, phenyl acetaldehyde, linalool oxide Ⅱ, and β-ionone having a floral note, methyl salicylate having a minty note, and farnesene having a woody note.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

적요

참고문헌

키워드

Korean black tea harvesting period flavor compounds floral note green note