시판 보리순 말차와 보리순 차의 휘발성 향기성분 비교

Comparison of Volatile Flavor Components of Young Barley Leaf Tea and Its Powder Tea

Young barley leaf has been used as a new food material because of its beneficial health components, such as fiber and vitamins. The flavor compounds in young barley leaf powder tea (sample A) and young barley leaf tea (sample B) were extracted using the SDE method. The concentrated flavor extracts were analyzed and identified by GC-MS. Forty-three compounds including 17 terpenes, 9 aldehydes, 8 alcohols, 7 ketones, 2 furans and 2 others were isolated in sample A. Thirty-five compounds including 8 terpenes, 11 aldehydes, 45 alcohols, 7 ketones, and 2 furans were isolated in sample B. The pattern of the total ion chromatograms of the two samples were slightly different. The major components of sample A were terpene compounds (40%), including β-elemene, β-caryophyllene, α-humulene, β-farnescene, germacrene D, zingiberene, and longipinene, having herbal, woody and spicy notes. The major components of sample B were 2-pentenal, 2-hexenal, furfural, and phenylacetaldehyde having sweet, green and floral notes.