차 품종별 녹차 제다방법에 따른 첫물차의 향기성분

• 영문명: Aroma of Green Tea Processed by Two Manufacturing Methods of the First Crop with Different Tea Cultivars
• 발행기관: 한국차학회
• 저자명: 김영걸(Young-Gol Kim) 이정대(Jung-Dae Lee) 최성희(Sung-Hee Choi) 송관정(Kwan Jeong Song)
• 간행물 정보: 『한국차학회지』제16권 제2호, 105~111쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2010.08.30

영문 초록

This study was carried out to examine the aroma characteristics of green tea combined with different tea cultivars and manufacturing methods. We analyzed the aroma components of steamed and pan-fired green tea processed with five tea cultivars: Saemidori, Yutakamidori, Yabukita, Hushun, and Okumidori. There were differences in the aroma components and composition of green tea between the different cultivars. Saemidori contained much higher phenyl acetaldehyde and linalool oxide II (cis-furanoid) content, while Yutakamidori showed the highest pentanal, hexanal, 2-hexenal, benzaldehyde, linalool, α-terpineol, indole, cis-3-hexenyl hexanoate, and cis-jasmone content among the tea cultivars. Yabukita contained the highest content of linalool oxide IV. However, Okumidori and Hushun did not have markedly higher aroma components compared to other cultivars. The manufacturing process of green tea, such as steaming or pan-firing, also affected the aroma components and composition. Pan-fired Saemidori and Yutakamidori tea contained higher geraniol content than that of steamed tea, which was the reverse of that observed for Yabukita. Okumidori and Hushun did not have different geraniol contents with different manufacturing processes. Pan-fired tea showed higher linalool, linalool oxide I (trans-furanoid), linalool oxide II (cis-furanoid), and linalool oxide IV content than that of steamed tea for most cultivars except Okumidori. These results indicate that Saemidori was proper for pan-firing, Yabukita and Okumidori for steaming, and Yutakamidori for both making processes.

목차

서 론

재료 및 방법

결과 및 고찰

적 요

키워드

pan-fired green tea steamed green tea green tea aroma component tea cultivars