Journal of Life Science (생명과학회지)
- Volume 5 Issue 2
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- Pages.20-20
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- 1995
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- 1225-9918(pISSN)
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- 2287-3406(eISSN)
The Aroma Components of Commercial Green Tea Picked in August
수확시기가 늦은 시판녹차의 향기성분
- Choi, Sung-Hee (Dept. of Food and Nutrition, Dongeui University)
- 최성희 (동의대학교 식품영양학과)
- Published : 1995.05.01
Abstract
The aroma components of commercial green teas picked inAugust were collected and identified. The extract of aroma compounds in green tea were accoimplished by a modified rotary evaporation. The concentrated wxtracts were analyzed and identified by GC and GC-MS. In GC analysis, T$_{R}$ value of GC represented bt KI value which standardized. The most abundant components of green teas picked in August were 1-Penten-3-ol, trans, trans-2, 4-heptadienal, linalool, $\beta$-ionone and nerolidol.