시판 뽕잎차의 휘발성 향기성분

• 영문명: Volatile Flavor Components of Commercial Mulberry Leaf Tea
• 발행기관: 한국차학회
• 저자명: 김민경(Min Kyoung Kim) 최성희(Sung Hee Choi)
• 간행물 정보: 『한국차학회지』제17권 제4호, 89~94쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.12.31

영문 초록

The volatile aroma components of three commercial mulberry leaf teas were collected by simultaneous distillation and extraction method using a Likens and Nickerson s extraction apparatus. The concentrated extracts were analyzed and identified by GC and GC-MS. The main flavor components of commercial 1 were hexanal,(E)-2-hexenal and hexanol having green odor. The main flavor components of commercial 2 were alkyl pyrazines having nutty odor and ketones including neryl acetone, β-ionone etc. The main flavor components of commercial 3were alkyl pyrazines having nutty or burnt odor and furfural having sweet odor. The GC patterns of the aroma components in three samples were slightly different, which mainly are believed to contribute to the characteristic flavor by difference of manufacturing process.

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volatile flavor components commercial mulberry leaf tea green odor nutty odor sweet odor.