한방차 재료로서의 두충수피 저장 중 생성되는 Off-flavor 연구

• 영문명: Off-flavor Components during Storage of Eucommia ulmoides OLIVER
• 발행기관: 한국차학회
• 저자명: 김민경(Min Kyoung Kim) 최성희(Sung Hee Choi)
• 간행물 정보: 『한국차학회지』제18권 제4호, 69~73쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.12.31

영문 초록

Eucommia ulmoides OLIVER was selected as a material of medicinal tea. However, the volatile flavor components of this material are affected by storage time period. This study was carried out to investigate the off-flavor compounds during storage. The volatile aroma components of materials 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 Eucommia ulmoides OLIVER were hexanal, 5-ethyl-2-furfural, benzyl alcohol, 1-octen-3-one, camphene, and limonene. Off-flavor compounds such as pentanoicacid, heptanoic acid, 1-penten-3-ol, (E,Z)-2,4-heptadienal, and (E,E)-2,4-heptadienal were newly identified during storage for 10 weeks.

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키워드

Eucommia ulmoides OLIVER off-flavor components medicinal tea storage period