대만산 홍차류의 휘발성 향기성분

Volatile Flavor Components in Taiwan Black Teas(Camellia sinensis L.)

The flavor compounds in three kinds of Taiwan black teas (sample 1: Milhyang, sample 2: Hongok, sample 3: DaeJiJihye) were extracted by the simultaneous distillation and extraction (SDE) method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Thirty-five, forty-nine, and thirty-six compounds in samples 1, 2, and 3 were isolated, respectively. The patterns in the total ion chromatograms of the three samples were slightly different. The main flavor compounds in sample 1 were phenyl acetaldehyde, linalool oxides, and geraniol having a floral note, and 3,7-dimethyl-1,5,7-octatrien-3-ol having a muscat note. The main flavor compounds in sample 2 were linalool and linalool oxides having a floral note and methyl salicylate having a mint note. The main flavor compounds in sample 3 were hexanal and (E)-2-hexenal having a green note, 2-methyl butanal having a sweet note, and phenylacetaldehyde having a floral note. It seems that the distinctive flavor components in the 3 samples caused the characteristic odors of respective Taiwanese black teas.