Volatilization of Nerolidol in Tea and Tea-soup

• 발행기관: 한국차학회
• 저자명: Yuan-Xu Shi Ya-Ting Lu Jie Lin Xiao-Chang Wang
• 간행물 정보: 『한국차학회지』특별호, 148~150쪽, 전체 3쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.04.01

영문 초록

Nerolidol is one of most important content in tea aroma, especially in Oolong tea. This experiment focuses on the impact of time and medium on nerolidol volatilization. The results of nerolidol volatilization with infusion time showed that the peak areas of nerolidol increased from 1 to 3 min, then decreased. The maximum peak area of nerolidol volatilization was 25630.78 at 3 min. Tea polyphenol had strong promotion impact on fragrant compound volatize, caffeine had limited impact on volatilization, while polysaccharide inhibited nerolidol volatilization.

목차

Introduction

Materials and Methods

Conclusion

Acknowledgement

References

키워드

nerolidol medium time volatilization