생엽과 덖음녹차의 휘발성 향기성분 분석

Metadata Downloads
Issued Date
green tea|flavor|GC/MS
Volatile flavor components from fresh and roasted leaves of Thea sinensis L. were extracted by SDE (simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethyl ether (1:1, v/v) as an extract solvent. The volatile extracts were analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS.
The total number of 83 volatile flavor components were identified in fresh leaves, and (E)-2-hexenal characterized as green note was the predominantly abundant component. Also, monoterpene alcohols such as linalool and geraniol etc. were identified as major compounds. Major functional group was alcohols including C6-alcohols and monoterpene alcohols accounting for 63%, and aldehydes followed by second functional groups. They were considered as important compounds contributing fresh leaves like flavor. But unlike roasted leaves, theaspirans which is identified in Osmanthus fragrance were detected in fresh leaves. They are used in cosmetics and foods.
Volatile flavor components of 73 were identified in roasted leaves of T. sinensis L., and the contents was 87.40 mg/kg. 4-Vinyl phenol and 1-ethyl- 1H-pyrrole-2-carbaldehyde were detected as the major volatile compounds accounting for 6.8 and 6.5%, respectively. Appreciable amounts of benzyl alcohol, (E)-nerolidol, indole, ethyl acetate were detected in roasted leaves. The major functional group was alcohols almost consisting of terpene alcohols.
Leaf aldehyde such as (E)-2-hexenal and leaf alcohol such as hexanol detected in fresh leaves were significantly decreased in roasted leaves. Esters, ketones, and N-containing compounds produced during heating in roasting process were detected higher than in fresh leaves. As a result, these compounds such as caramel and Maillard reaction products produced by heat could be used for establishment of roasting process to make a green tea having high quality. Also, the results of this study would contribute to the presentation of scientific data about special quality of various tea products for accurate food choice of customers.
Alternative Title
Analysis of Volatile Flavor Components in Fresh and Roasted Green Tea
Alternative Author(s)
Lee, Sun-Im
조선대학교 대학원
일반대학원 국제차문화학과
Awarded Date
Table Of Contents
제1장 서 론 1

제2장 차의 일반적 현황 4

1. 녹차의 재배 및 생산 현황 4
2. 가공 및 수출입현황 11

제3장 실험재료 및 방법 17

제1절 실험재료, 시약 및 분석기기 17
1. 재료 17
2. 시약 17
3. 분석기기 17

제2절 실험방법 19
1. 수분분석 19
2. 휘발성 향기성분의 추출 19
3. 휘발성 향기성분의 분석 22
가. 머무름 지수(retention index)의 수립 22
나. 휘발성 향기성분의 분석 23
다. 휘발성 향기 성분의 확인 및 정량 25

제4장 결과 및 고찰 26

제1절 수분분석 26

제2절 휘발성 향기성분 분석 26
1. 휘발성 향기성분 분석을 위한 조건 수립 26
2. n-Alkan의 머무름 지수 27

제3절 생엽의 휘발성 향기성분 30
1. 생엽의 휘발성 향기성분 분석 30
2. 생엽의 휘발성 향기성분 관능기별 분류 40
3. 생엽의 주요 휘발성 향기성분의 향기특성 42

제4절 덖음녹차의 휘발성 향기성분 45
1. 덖음녹차의 휘발성 향기성분 분석 45
2. 덖음녹차의 휘발성 향기성분의 관능기별 분류 52
3. 덖음녹차의 주요 휘발성 향기성분의 향기특성 54

제5절 생엽과 덖음녹차의 향기성분 비교 57
1. 생엽과 덖음녹차의 휘발성 향기성분 비교 57
2. 생엽과 덖음녹차의 휘발성 향기성분 관능기별 비교 63

제5장 요 약 64

참고문헌 66
조선대학교 대학원
이순임. (2010). 생엽과 덖음녹차의 휘발성 향기성분 분석.
Appears in Collections:
General Graduate School > 3. Theses(Master)
Authorize & License
  • AuthorizeOpen
  • Embargo2011-03-03
Files in This Item:

Items in Repository are protected by copyright, with all rights reserved, unless otherwise indicated.