생명과학회지 (Journal of Life Science)

  • 제21권5호
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  • Pages.739-745
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  • 2011
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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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
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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

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  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