Maillard 반응물인 피라진 화합물이 차류의 향지억| 미지는 영향

Effects on Pyrazines, Reaction Products of Maillard Reaction in Flavor of Green Tea and Substitution Tea

Amino and carbonyl compounds are important precursors of nonenzymatic browning reactions. Such browning reactions (Maillard reaction 0 1' amino-carbonyl reaction) can produce not only brown pigments but also smoky or roasted aromas. These odors are believed to arise mainly fro ll1 pyrazine compounds. Pyrazines are found in a wide variety of food products. In the case of tea, pyrazines have not been found in green teas made by conventional methods. However, pyrazines are abundant in roasted green teas (Hoj i-tea). Additionally, many cereals and roots of plants generate pyrazines during roasting. These pyrazines play an important role in developing a roasted flavor, and roastεd cereals as flavor enhancers are added to low-grade green tea. Indeed, green teas gained a pleasant roasted aroma when roasted bran rice, buckwheat, adlay or naked barley was added. Many pyrazines were isolated and identified from such roasted cereal-green teas, such as roasted Polygonatum odoratum roots, chicory roots, and Cassia lora L. seeds as substitution teas. During the roasting process, many pyrazines were forll1ed and increased in content