말레이시아와 인도네시아 홍차의 향기 성분 비교

• 영문명: Volatile Flavor Components in Black Teas of Malaysia and Indonesia
• 발행기관: 한국차학회
• 저자명: 최성희(Sung-Hee Choi)
• 간행물 정보: 『한국차학회지』제23권 제2호, 47~51쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2017.06.30

영문 초록

The flavor compounds in two kinds of black tea (sample A: Malaysia, sample B: Indonesia) were extracted by the simultaneous distillation and extraction (SDE) method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-eight and forty-seven compounds were isolated in samples A and B, respectively. The top 10 compounds in terms of the peak area % in sample A were (E)-2-hexenal (10.33%), linalool (4.96%), β-ionone (4.25%), hexanal (4.01%), methyl salicylate (3.25%), linalool oxide Ⅱ (2.51%), limonene (2.39%), phenyl acetaldehyde (2.25%), benzaldehyde (1.75%) and α-ionone (1.43%). The top 10 compounds in terms of the peak area % in sample B were (E)-2-hexenal (7.05%), lilial (4.91%), methyl salicylate (4.68%), linalool (4.04%), hexanal (3.88%), δ-cadinene (3.70%), β-ionone (3.15%), phenyl acetaldehyde (2.66%), linalool oxide 1 (2.59%) and benzaldehyde (2.52%).

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Malaysia black tea Cameron highlands Indonesia black tea Java lilial