국산 말차와 일본 말차의 휘발성 향기성분 비교

• 영문명: Comparison of the Volatile Flavor Components of Korean Green Powder Tea and Japanese Green Powder Tea
• 발행기관: 한국차학회
• 저자명: 이순애(Soon Ae Lee) 김태욱(Tae Uk Kim) 최성희(Sung Hee Choi)
• 간행물 정보: 『한국차학회지』제21권 제4호, 63~69쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.12.30

영문 초록

The flavor compounds in Korean green powder tea and Japanese green powder tea were extracted using the SDE method. The concentrated flavor extracts were analyzed and identified by GC-MS. Forty-three compounds including 14 compounds including geraniol, linalool, α-terpineol, β-ionone etc with a floral odor, 9 compounds including hexanal, (Z)-3-hexenol etc. having a green odor, 7 compounds including camphene, farnesene etc. with a camphoraceous or woody odor, and other compounds were isolated from Korean powder green tea. Forty-one compounds including 10 compounds including geraniol, linalool, α-terpineol, β-ionone etc. with a floral odor, 7 compounds, including hexanal, (Z)-3-hexenol, (Z)-3-hexenyl hexanoate etc. with a green odor, 6 compounds, including 3-methyl butanal and 2-methyl butanal etc. with a sweet odor and others were isolated from Japanese powder green tea. The flavor compounds in the two groups were different.

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Korean powder green tea Japanese powder green tea volatile flavor components floral odor green odor