단호박 혼합 녹차의 휘발성 향기성분

Volatile Flavor Components in a Mixed Tea of Sweet Pumpkin (Cucurbita spp.) and Green Tea

Sweet pumpkin (Cucurbita spp. chopped and dried) was added to green tea in order to improve flavor and functional properties. Volatile flavor components of the tea were accomplished by the SDE method using Likens and Nickerson’s extractor and were identified by GC and GC/MS. A total of 64 components including 14 aldehydes, 15 alcohols, 7 hydrocarbons, 10 ketones, 8 furans, 4 esters, 3 pyrroles, 1 pyrazine and 1 other were identified from extract of sweet pumpkin-green tea. Phenyl acetaldehyde (14.30%), furfuryl alcohol (12.63%) and 3-methyl butanal (12.54%) were detected as the major components in sweet pumpkin. Linalool (14.82%), 3-methyl butanal (9.47%) and nerolidol (6.16%) were the main compounds in green tea. The sweet and floral aroma of sweet pumpkin-green tea was characterized by furans and methylbutanals from sweet pumpkin, which have a sweet-aroma, and linalool and nerolidol from green tea, which have a floral aroma.