시판 쑥말차와 쑥차의 휘발성 향기성분

Volatile Flavor Components of Commercial Mugwort Powder Tea and Mugwort Tea

Mugwort (Artemisia asiatica nakai) is consumed as a food product. The flavor compounds in mugwort powder tea (sample A) and mugwort tea (sample B) were extracted by using the SDE method. The concentrated flavor extracts were analyzed and identified by GC-MS. Thirty-seven compounds including 23 terpene compounds, 4 aldehydes, 3 alcohols, 3 ketones, 2 esters and 2 others were isolated from sample A. Thrity-eight compounds including 22 terpene compounds, 4 aldehydes, 4 alcohols, 3 ketones, 2 esters and 3 others were isolated from sample B. The total ion chromatograms of the two samples were quite similar. The major components of both samples were terpene compounds (60%) including α-pinene, β-myrcene, β-elemene, (E)-β-caryophyllene, humulene, β-sesquiphellandrene, germacrene D, curcumene, zingiberene, β-bisabole and α-longipinene. These compounds in mugwort teas have a significant effect on the strong mugwort-like odor. Thujone, which has some toxicity, was isolated in raw mugwort, but did not from the mugwort teas.