지역이 다른 국내산 홍차류의 휘발성 향기성분

• 영문명: Comparison of Volatile Aroma Components in Korean Black Teas from Different Culture Areas
• 발행기관: 한국차학회
• 저자명: 최성희(Sung-Hee Choi)
• 간행물 정보: 『한국차학회지』제23권 제3호, 66~70쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2017.09.30

영문 초록

The aroma compounds in three kinds of samples (sample A: Je-ju, sample B: Bo-sung, sample C: Jeong-up) were extracted by the modified Likens and Nickerson method, using a simultaneous distillation and extraction apparatus. The concentrated aroma extracts were analyzed and identified by GC-MS. The main aroma compounds in the black tea of sample A (Je-ju) were geraniol (7.56%), nerolidol (6.35%), (E)-2-hexenal (5.50%), hexanal (4.92%) and linalool (2.23%). The main aroma compounds in the black tea of sample B (Bo-sung) were nerolidol (8.31%), phenylacetaldehyde (6.48%), (E)-2-hexenal (5.47%), geraniol (5.08%) and β-ionone (4.43%). The main aroma compounds in the black tea of sample C (Jeong-up) were (E)-2-hexenal (8.59%), hexanal (6.42%), phenylacetaldehyde (6.02%), geraniol (5.75%) and linalool oxide II (3.32%). Geraniol having a rose floral odor and (E)-2-hexenal having a greenish odor were found in all three samples, but the characteristics of the aroma of each sample were slightly different.

목차

서 론

재료 및 방법

결과 및 고찰

키워드

Je-ju black tea Bo-sung black tea Jeong-up black tea aroma compounds