위조시간에 따른 차의 주요 성분 변화 및 향기패턴 분석

Effect of Withering Time on the Major Phytochemical Components and Aroma Pattern of Tea

The objective of this study was to determine the effect of the withering time on the major phytochemical components and aroma pattern of tea leaves during tea manufacturing. The total amino acid and theanine contents decreased, whereas the gallic acid content increased. The contents of total polyphenols and catechins, except for (+)-catechin gallate, significantly decreased. In particular, the decrease in the content of cis-catechins was higher than that of their corresponding epimers, trans-catechins. Moreover, the aroma patterns obtained using the electronic nose based on gas chromatography with a surface acoustic wave sensor showed that new peaks occurred from 2 to 6 sec in the 20 h withered tea.