• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.405-410
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• 1990

The aroma components of duchung tea and persimmon leaf tea were collected simultaneous distillation and extraction method. Those were analyzed and identified by GC-MS using a fused sillica capillary column. Seventy seven components, including 17 alcohols, 3 hydrocarbons, 15 ketones, 16 aldehydes, 8 esters,8 acids, 8 heterocyclic compounds and 2 phenols were confirmed in duchung tea. Seventy one components, including 17 alcohols, 10 hydrocabrons, 11 ketones, 13 aldehydes, 8 esters, 6 acids, 5 heterocyclic compounds and 1 phenol were confirmed in persimmon leaf tea. The most abundant components of duchung tea were aldehydes(23.31%) including 2-pentenal and heterocyclic compounds(16.71%) including $epoxy-{\beta}-ionone$. The most abundant components of persimmon leaf tea were alcohols(25.57%) including linalool and aldehydes(19.45%) including hexanal and hydrocarbons(10.40%) including ${\alpha}-copaene$.