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http://dx.doi.org/10.5352/JLS.2010.20.3.350

Volatile Flavor Components In a Mixed Tea of Pueraria Radix and Green Tea  

Jeon, Ju-Yeon (Department of Food and Nutrition, Dongeui University)
Choi, Sung-Hee (Department of Food and Nutrition, Dongeui University)
Publication Information
Journal of Life Science / v.20, no.3, 2010 , pp. 350-355 More about this Journal
Abstract
This study was carried out in order to characterize the flavor of Pueraria radix-green tea. To make a new tea with good flavor and functional properties, Pueraria radix was mixed with green tea. Volatile flavor compounds of Pueraria radix-green tea were extracted by simultaneous distillations and extraction methods using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. Forty-nine compounds including $\beta$-selinene, $\beta$-caryophyllene, hexanal and nonanal were isolated and identified from Pueraria radix. Sixty-four compounds including nerolidol, linalool, linalool oxide and phenylethyl alcohol were isolated and identified from green tea. Eighty-two compounds including linalool, $\delta$-cadinene, limonene, $\beta$-caryophyllene and $\beta$-ionone were isolated and identified from Pueraria radix-green tea.
Keywords
Flavor component; Pueraria radix; Pueraria radix-green tea; simultaneous distillations and extraction (SDE);
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