차 품종별 녹차 제다방법에 따른 첫물차의 향기성분

Aroma of Green Tea Processed by Two Manufacturing Methods of the First Crop with Different Tea Cultivars

This study was carried out to examine the aroma characteristics of green tea combined with different tea cultivars and manufacturing methods. We analyzed the aroma components of steamed and pan-fired green tea processed with five tea cultivars: Saemidori, Yutakamidori, Yabukita, Hushun, and Okumidori. There were differences in the aroma components and composition of green tea between the different cultivars. Saemidori contained much higher phenyl acetaldehyde and linalool oxide II (cis-furanoid) content, while Yutakamidori showed the highest pentanal, hexanal, 2-hexenal, benzaldehyde, linalool, α-terpineol, indole, cis-3-hexenyl hexanoate, and cis-jasmone content among the tea cultivars. Yabukita contained the highest content of linalool oxide IV. However, Okumidori and Hushun did not have markedly higher aroma components compared to other cultivars. The manufacturing process of green tea, such as steaming or pan-firing, also affected the aroma components and composition. Pan-fired Saemidori and Yutakamidori tea contained higher geraniol content than that of steamed tea, which was the reverse of that observed for Yabukita. Okumidori and Hushun did not have different geraniol contents with different manufacturing processes. Pan-fired tea showed higher linalool, linalool oxide I (trans-furanoid), linalool oxide II (cis-furanoid), and linalool oxide IV content than that of steamed tea for most cultivars except Okumidori. These results indicate that Saemidori was proper for pan-firing, Yabukita and Okumidori for steaming, and Yutakamidori for both making processes.