DOI QR코드

DOI QR Code

건조된 감귤류(밀감 및 유자)를 혼합한 녹차의 휘발성 향기성분

Aroma Characteristics of Dried Citrus Fruits-Blended Green Tea

  • 전주연 (동의대학교 식품영양학과.블루바이오 소재개발 센터) ;
  • 최성희 (동의대학교 식품영양학과.블루바이오 소재개발 센터)
  • Jeon, Ju-Yeon (Department of Food Science and Nutrition, Blue-Bio Industry RIC, Dongeui-University) ;
  • Choi, Sung-Hee (Department of Food Science and Nutrition, Blue-Bio Industry RIC, Dongeui-University)
  • 투고 : 2011.02.21
  • 심사 : 2011.05.06
  • 발행 : 2011.05.30

초록

다양한 생리활성과 향미가 우수한 감귤류(밀감 및 유자)를 건조한 후 중급정도의 녹차와 혼합하여 밀감-녹차 및 유자-녹차를 제조하고 기호도와 관련 있는 휘발성 향기성분을 추출하여 GC 및 GC-MS로 분석, 동정하고 비교하였다. 밀감과 녹차를 1:1(w/w)로 혼합한 밀감-녹차의 향기성분으로 총 52종을 동정하였다. 밀감-녹차의 향기성분은 녹차의 향기성분인 꽃향을 띄는 linalool, phenyl acetaldehyde 등과 풋풋한 향을 띄는 hexanal 등에 건조밀감 특유의 향기성분인 limonene 등의 terpene hydrocarbons의 달콤한 과일향이 혼합되어 나타났으며, 유자와 녹차를 1:1(w/w)로 혼합한 유자-녹차의 향기성분으로 총 53종을 동정하였다. 유자-녹차에는 건조유자의 향기성분 44종과 녹차의 향기성분 21종 및 공통으로 포함된 16종의 화합물들로 구성되어 있었으며, 건조유자의 향기성분으로는 건조밀감과 거의 유사하게 달콤한 과일향을 띄는 terpene hydrocarbon류인 limonene 등이 대부분을 차지하였다. 유자-녹차의 향기성분은 녹차의 향기성분인 꽃향을 띄는 linalool, phenyl acetaldehyde 등과 풋풋한 향을 띄는 hexanal 등에 건조밀감 특유의 향기성분인 달콤한 과일향이 혼합되어 나타났다.

The purpose of this study was to characterize the aroma of green tea blended with dried citrus fruits containing peeler. Whether middle or low grade green tea is consumed does not have an influence on health benefits, but it does havean influence on flavor. Therefore, two kinds of citrus fruits (mandarin orange and citron) were used to infuse the teas with aromatic flavors. This process turned unflavored tea into special tea with a good color and preferable flavor. Aroma compounds were extracted by SDE method. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. The main aroma components of the green tea blended with mandarin orange were limonene (72.18%), (Z)-ocimene (8.29%), phenyl acetaldehyde (6.15%), ${\gamma}$-terpinene (5.14%), ${\beta}$-elemene (1.80%) and linalool (1.00%). The main aroma components of the green tea blended with citron were limonene (71.74%), ${\gamma}$-terpinene (9.76%), (Z)-ocimene (5.38%), (E)-ocimene (4.36%), linalool (1.00%) and ${\beta}$-mycrene (0.87%). The aromas of green tea blended with dried citrus fruits were mainly mono - and sesquiterpenic compounds.

키워드

참고문헌

  1. Akahoshi, G. 1983. Kouryonokagaku (in Japanese). pp. 148-315, Dainihontosyo. Tokyo, Japan.
  2. Calabro, M. L., V. Galtieri, P. Cutroneo, S. Tommasini, P. Ficarra, and R. Ficarra. 2004. Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in citrus bergamia juice. Pharmacol. Biomedical Anal. 35, 349-363. https://doi.org/10.1016/S0731-7085(03)00585-5
  3. Cha, Y. J., G. H. Lee, and K. R. Cadwallader. 1997. Aroma-active compounds in salt-fermented anchovy, pp. 131-147, In Shahidi, F., and K. R. Cadwallader(eds.), Flavor and lipid chemistry of seafood. American Chemical Society, Washington D. C.
  4. Choi, S. H. 2001. Volatile aroma compounds of Korean semi-fermented teas. Korean J. Food Sci. Technol. 33, 529-533.
  5. Choi, S. H. 2002. Korean tea and world tea. pp. 37-37, Jungang Life Publishing. Seoul.
  6. Choi, S. H. and D. H. Lee. 1997. Aroma compounds of bran rice-green tea. J. Korea Tea Soc. 3, 37-45.
  7. Choi, S. H., and J. W. Jang. 2010. Volatile flavor components in Korean commercial fermented tea. J. Korea Tea Soc. 16, 132-136.
  8. Choi, S. H., S. I. Im, E. Y. Jang, and K. W. Kim. 2005. Volatile flavor compounds of Korean native Lilium. J. Life Sci. 15, 548-552. https://doi.org/10.5352/JLS.2005.15.4.548
  9. Chung, D. H., H. Y. Lee, W. D. Hawer, and D. H. Shin. 1987. Analysis of the Aroma constituents of Korean mandarin (Citrus reticula) and Orange Juices by Capillary GC and GC/MS. Korean J. Food Sci. Technol. 19, 346-354.
  10. Durr, P. and U. Schobinger. 1981. The contribution of some volatiles to the sensory quality of apple and orange juice odor. pp. 179-179, In Schreier, P. (ed.), flavor 81. Walter de Gruyter, Berlin.
  11. Im, Y. K., M. K. Lee, and S. R. Lee. 1997. Elimination of fenitrothion residues during dietary fiber and bioflavonoid preptions from mandarin orange peels. Korean J. Food Sci. Technol. 29, 223-229.
  12. Jeong, J. W., J. Y. Lee, S. W. Jung, and K. M. Lee. 1994. Flavor components of citron juice as affected by the extraction method. Korean J. Food Sci. Technol. 26, 709-712.
  13. Jeong, T. S., M. S. Chio, Y. B. Park, and S. H. Bok. 2000. Cholesterol lowering or antiatherogenic effects of citrus bioflavonoids and their mechanism. Food Industry Nutr. 5, 21-26.
  14. Jeong, W. S., S. W. Park, and S. K. Chung. 1997. The antioxidative activity of Korean Citrus unshiu peels. Foods Biotechnol. 6, 292-296.
  15. Kim, H. Y. and H. J. Kong. 2006. Preparation and quality characteristics of sugar cookies using citron powder. Korean J. Food Cookery Sci. 23, 712-719.
  16. Kim, S. H., D. K. Han, and J. D. Park. 2004. Changes of some chemical compounds of Korean (Posong) green tea according to harvest periods. Korean J. Food Sci. Technol. 36, 542-546.
  17. Kim, Y. B. 1994. Citron culture technology, pp. 55, O-sung press. Seoul.
  18. Kuhnan, J. 1976. In the flavonoids: A class of semi-essential food components: their role in human nutrition. World Rev. Nutr. Diet. 24, 117-191.
  19. Langer, S. and D. L. Wise. 1984. Medical applications of controlled release, pp. 2-12, CRC Press. Florida, USA.
  20. Lawarence, B. M. 1987. Progress in essential oils. Perfumer and Flanvorist 12, 58-58.
  21. Lee, C. Y., Y. H. Lee, H. Kim, D. H. Jo, and Y. H. Park. 1980. Quantitative determination of flavor constituents of Korean Milgam (Citrus unshiu) juice. J. Korean Agricultural Chemical Society 23, 106-114.
  22. Lee, H. Y., Y. M. Kim, D. H. Shin, and B. K. Sun. 1987. Aroma components in Korean citron (Citron medica). Korean J. Food Sci. Technol. 19, 361-365.
  23. Miyake, Y., K. Yamamoto, N. Tsujihara, and T. Osawa. 1998. Protective effect of lemon flavonoids on oxidative stress in diabetic rats. Lipids 33, 689-695. https://doi.org/10.1007/s11745-998-0258-y
  24. Pierpoint, W. S. 1986. In flavonoids in the human diet. In plant flavonoids in biology and medicine, biochemical, pharmacological and structure-activity relationship. pp. 125-140, Alan R. Liss Inc. New York, USA.
  25. Rapp, A. and J. Marais. 1993. Changes in aroma substances during the storage and ageing of white wines, pp. 891-922, In Charalambous, G. (ed.), Shelf life studies of food and beverages. Elsevier Science Publishing Company INC, New York.
  26. Rosen, H. B., J. Chang, G. E. Wnek, R. J. Linhardt, and R. Langer. 2004. Bioerodible polyanhydrides for controlled drug delivery. Biomaterials 4, 131-131.
  27. Selli, S., T. Cabaroglu, and A. Canbas. 2004. Volatile flavor components of orange juice obtained from the cv. Kozan of Turkey. J. Food Composition and Analysis 18, 789-796.
  28. Sung, N. J., J. H. Shin, S. M. Yang, M. J. Kang, S. J. Lee, and S. H. Kim. 2010. Biological activities of hot water extracts made from yuza (Citrus junos SIEB ex TANAKA) peel cultivated in namhae. Korean J. Food Cookery Sci. 29, 79-87.
  29. Sung, N. J., S. J. Lee, J. H. Shin, M. J. Kang, C. H. Jeong, and J. C. Ju. 2010. Physicochemical properties, free sugar and volatile compounds of Korean citrons cultivated in different areas. J. Korean Soc. Food Sci. Nutr. 39, 92-98. https://doi.org/10.3746/jkfn.2010.39.1.092
  30. Thomas, E. F. 1975. Handbook of flavor ingredients, vol. 2, CRC press. USA.
  31. Yang, Y. H. 1994. Citrus fruits illustrated of cheju. pp. 11-14, Dea Young Publishing Company. Seoul.

피인용 문헌

  1. Quality Characteristics of Mayonnaise Added with Yuza Juice vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.733
  2. Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.799
  3. Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency vol.19, pp.4, 2014, https://doi.org/10.3746/pnf.2014.19.4.314
  4. Effects of Curcuma aromatica Extract and Orange Rind Mixed Liquor on the Quality of Cypselurus agoo agoo Roe Treated with Electrolyzed Water vol.45, pp.2, 2012, https://doi.org/10.5657/KFAS.2012.0122
  5. Anti-Inflammatory Effect of Peel Extracts from Citrus Fruits vol.28, pp.4, 2013, https://doi.org/10.13103/JFHS.2013.28.4.342
  6. Flavor Components in Dried Fruit of the Chinese Matrimony Vine during Storage vol.24, pp.12, 2014, https://doi.org/10.5352/JLS.2014.24.12.1325