단일 오리진 홍차와 블렌딩 된 홍차의 휘발성 향기성분

• 영문명: Volatile Flavor Components in Single Origin and Blended Black Teas(Camellia sinensis L.)
• 발행기관: 한국차학회
• 저자명: 최성희(Sung Hee Choi)
• 간행물 정보: 『한국차학회지』제22권 제3호, 61~65쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.09.30

영문 초록

The flavor compounds in two kinds of single origin and blended black teas (sample 1: Nuwara Eliya, sample 2: Royal Blend) were extracted by the simultaneous distillation and extraction (SDE) method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-eight and forty-seven compoundswere isolated in samples 1 and 2, respectively. The patterns in the total ion chromatograms of the two samples were extremely different. The main flavor compounds in sample 1 were linalool and geraniol having a floral note and (Z)-3-hexenol and (E)-2-hexenal having a green note. The main flavor compounds in sample 2 were linalool and linalool oxides having a floral note and methyl salicylate having a mint note. The content of esters having a green note in sample 1 was higher than that in sample 2, while the content of ionone derivatives formed by the degradation of carotenoids in sample 2 was higher than that in sample 1. It seems that the differences of the flavor components in the two samples are responsible for the characteristic aroma of the single origin and blended black teas.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

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참고문헌

키워드

single origin tea blended black tea Nuwara Eliya royal bland flavor compounds