To make tea having good flavor and functional property, roasted Phellinus linteus-barley(50%) was added to green tea(50%). Volatile flavor components of the tea were analyzed and identified. The extraction of volatile flavor compounds of the tea was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed by GC-mass spectrometry. The main volatile flavor components of Phellinus linteus baley-green tea were compounds that originated from roasted Phellinus linteus-barley and green tea. The former main volatile flavor components were 4-methyl-2-methyl phenol, furanones and furfural etc. The latter main volatile flavor components were linalool, phenylethyl alcohol, β-ionone and geraniol etc.
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