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Analysis of Volatile Compounds of Prunus mume Flower and Optimum Extraction Conditions of Prunus mume Flower Tea  

Kim Yong-Doo (Department of Food Science and Technology, Sunchon National University)
Jeong Myung-Hwa (Sunchon Agricultural Technology Center)
Koo I-Ran (Soo Hyang Farm Co. Ltd.)
Cho In-Kyung (Department of Food Science and Technology, Nambu University)
Kwak Sang-Ho (Department of Packaging and Logistics, Sunchon Cheongam College)
Na Ran (Department of Food Science and Technology, Sunchon National University)
Kim Kyung-Je (Department of Food Science and Technology, Sunchon National University)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 180-185 More about this Journal
Abstract
Prunus mume has been used as a Korean medicine. It is effective in treating diarrhea and an abdominal pain. This experiment was carried out to optimize extraction conditions of prunus mume flower tea and to analyze volatile compounds. Three kinds of samples treated with fresh, freeze dry, and shade dry, were used, and prunus mum flower tea was manufactured by the mixed ratio of green tea and prunus mume flower. The result was valued by the Hunter's value, flavor and taste. The optimum conditions of extraction time and temperature were 3 min and $80^{\circ}C$ respectively. Sensory evaluation shows that optimum ratio was adaptive 90% green tea with 10% prunus mume flower. The major volatile compound in prunus mume flower was benzaldehyde.
Keywords
Prunus mume flower; volatile compounds; fresh; freeze dry; shade dry;
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