수확 시기가 다른 인도의 다즐링 홍차류의 휘발성 향기 성분

• 영문명: Comparison of Volatile Aroma Components in Darjeeling Black Teas from Different Harvesting Times
• 발행기관: 한국차학회
• 저자명: 최성희(Sung-Hee Choi) 김태욱(Tae-Uk Kim)
• 간행물 정보: 『한국차학회지』제24권 제2호, 56~61쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.06.30

영문 초록

The aroma compounds in three kinds of samples (sample A; First flush, sample B; Second flush, sample C; Autumn flush) were extracted by 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 black tea of sample A were geraniol (31.21%), linalool (15.95%), linalool oxide Ⅱ (8.57%), methyl salicylate (7.77%) and linalool oxideⅠ (7.40%); in black tea of sample B were linalool oxide Ⅱ (13.38%), geraniol (12.97%), linalool (10.07%), linalool oxideⅠ (7.39%) and methyl salicylate (7.35%); and in black tea of sample C were linalool (17.02%), geraniol (9.93%), linalool oxide Ⅱ (9.76%), methyl salicylate (6.88%) and linalool oxideⅠ (3.76%). The most abundant component of sample A picked in March was geraniol having rose floral odor, which decreased with harvesting time. The characteristics of the aroma in the three samples were slightly different.

목차

서 론

재료 및 방법

결과 및 고찰

적 요

키워드

Darjeering black tea First flush Second flush Autumn flush rose floral odor