스리랑카산 우바 홍차류의 휘발성 향기성분

• 영문명: Volatile Flavor Components in Uva Black Teas of Sri Lanka
• 발행기관: 한국차학회
• 저자명: 김태욱(Tae-Uk Kim) 최성희(Sung-Hee Choi)
• 간행물 정보: 『한국차학회지』제24권 제1호, 72~76쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.03.30

영문 초록

The flavor compounds in four kinds of black tea (Pekoe, FBOP, BOPsp and FFsp) were extracted by the simultaneous distillations and extraction method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-one, forty-one, forty-eight and forty-six compounds were isolated and identified in Pekoe, FBOP, BOPsp and FFsp, respectively. The main flavor compounds in Pekoe were linalool, methyl salicylate, (Ε)-2-hexenal, (Ζ)-3-hexenol and phenylacetaldehyde, those in FBOP were methyl salicylate, linalool, (Ε)-2-hexenal, phenylacetaldehyde and linalool oxide Ⅱ, those in BOPsp were methyl salicylate, linalool, linalool oxide Ⅱ, (Ε)-2-hexenal and phenylacetaldehyde., and those in FFsp were methyl salicylate, linalool, (Ε)-2-hexenal, phenylacetaldehyde and linalool oxide Ⅱ. All of the samples had of high content of methyl salicylate with its characteristic minty note.

목차

서 론

재료 및 방법

결과 및 고찰

적 요

키워드

Uva black tea Pekoe Broken Orange Pekoe Flowery Fannings flavor compounds