단호박 혼합 녹차의 휘발성 향기성분

• 영문명: Volatile Flavor Components in a Mixed Tea of Sweet Pumpkin (Cucurbita spp.) and Green Tea
• 발행기관: 한국차학회
• 저자명: 전주연(Ju-Yeon Jeon) 최성희(Sung Hee Choi)
• 간행물 정보: 『한국차학회지』제16권 제2호, 124~128쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2010.08.30

영문 초록

Sweet pumpkin (Cucurbita spp. chopped and dried) was added to green tea in order to improve flavor and functional properties. Volatile flavor components of the tea were accomplished by the SDE method using Likens and Nickerson’s extractor and were identified by GC and GC/MS. A total of 64 components including 14 aldehydes, 15 alcohols, 7 hydrocarbons, 10 ketones, 8 furans, 4 esters, 3 pyrroles, 1 pyrazine and 1 other were identified from extract of sweet pumpkin-green tea. Phenyl acetaldehyde (14.30%), furfuryl alcohol (12.63%) and 3-methyl butanal (12.54%) were detected as the major components in sweet pumpkin. Linalool (14.82%), 3-methyl butanal (9.47%) and nerolidol (6.16%) were the main compounds in green tea. The sweet and floral aroma of sweet pumpkin-green tea was characterized by furans and methylbutanals from sweet pumpkin, which have a sweet-aroma, and linalool and nerolidol from green tea, which have a floral aroma.

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sweet pumpkin (cucurbita spp.) green tea sweet pumpkin-green tea volatile flavor components simultaneous distillation and extraction (SDE)