국내산 시판 발효차류의 휘발성 향기성분 (Volatile Flavor Components in Korean Commercial Fermented Teas)

서지정보

· 발행기관 : 한국차학회
· 수록지 정보 : 한국차학회지 / 16권 / 3호 / 132 ~ 1369페이지
· 저자명 : 장지원, 최성희

초록

The volatile flavor components of Korean commercial partial fermented teas and microbial fermented tea were collected and identified. Volatile flavor components of the tea were investigated by the SDE method using Likens and Nickerson’s extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. The main flavor compounds in the weak partial fermented tea were nerolidol (12.12%) having floral note, hexanal (7.60%), (E)-2-hexanal (4.32%), and (Z)-2-pentenol (3.26%) having grassy note. The main flavor compounds in the semi partial fermented tea were nerolidol (7.16%) having floral note, 3-methyl butanal (3.93%), furfural (3.51%), and 2-methyl butanal (1.61%) having sweet note. The main flavor compounds in the microbial fermented tea were 4-amino-2,5-dimethyl phenol (4.40%) having musty and dirt note, phenyl acetaldehyde (6.79%), and geraniol (4.62%) having floral note.

영어초록

The volatile flavor components of Korean commercial partial fermented teas and microbial fermented tea were collected and identified. Volatile flavor components of the tea were investigated by the SDE method using Likens and Nickerson’s extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. The main flavor compounds in the weak partial fermented tea were nerolidol (12.12%) having floral note, hexanal (7.60%), (E)-2-hexanal (4.32%), and (Z)-2-pentenol (3.26%) having grassy note. The main flavor compounds in the semi partial fermented tea were nerolidol (7.16%) having floral note, 3-methyl butanal (3.93%), furfural (3.51%), and 2-methyl butanal (1.61%) having sweet note. The main flavor compounds in the microbial fermented tea were 4-amino-2,5-dimethyl phenol (4.40%) having musty and dirt note, phenyl acetaldehyde (6.79%), and geraniol (4.62%) having floral note.

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