Journal of the Korean Home Economics Association 2005;43(2):33-40.
한, 중, 일 고품질녹차의 향기성분 비교
A Comparison of the Volatile Aroma Components in High Grade Korean, Chinese and Japanese Green Tea
Sung-Hee Choi, Dae-Soo, Chung, Soon-Ja, Jea
Dept. of Food Science and Nutrition, Dongeui Univ., Dept. of Plant Genetic Engineering, Dong-a Univ., Dept. of Agronomy Graduate school, Dong-a Univ.
ABSTRACT
This study compared the volatile aroma components in high grad Korea, Chinese and Japanese green tea. The aroma components of green tea were analyzed and compared. Aroma compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. All the green tea samples contained relatively large amounts of terpene alcohols such as linalool, geraniol and nerolidol. The Korean green tea (A) manufactured in Cheju island contained remarkably large amounts of geraniol (9.12 %) and linalool (5.18 %). The Korean green tea (B) manufactured in Hawgae contained remarkably large amounts of geraniol (5.85 %) and linalool (5.33 %). The Korean green tea (C) manufactured in Bosung contained remarkably large amounts of linalool (7.79 %) and Z-jasmone (3.08 %). The Chinese green tea (D) manufactured in Longjing contained remarkably large amounts of geraniol (3.43 %) and linalool (2.86 %). The Japanese green tea (E) manufactured in Shizuoka contained remarkably large amoung of linalool (3.95 %) and nerolidol (2.76 %).
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