국산 말차와 일본 말차의 휘발성 향기성분 비교

Comparison of the Volatile Flavor Components of Korean Green Powder Tea and Japanese Green Powder Tea

The flavor compounds in Korean green powder tea and Japanese green powder tea were extracted using the SDE method. The concentrated flavor extracts were analyzed and identified by GC-MS. Forty-three compounds including 14 compounds including geraniol, linalool, α-terpineol, β-ionone etc with a floral odor, 9 compounds including hexanal, (Z)-3-hexenol etc. having a green odor, 7 compounds including camphene, farnesene etc. with a camphoraceous or woody odor, and other compounds were isolated from Korean powder green tea. Forty-one compounds including 10 compounds including geraniol, linalool, α-terpineol, β-ionone etc. with a floral odor, 7 compounds, including hexanal, (Z)-3-hexenol, (Z)-3-hexenyl hexanoate etc. with a green odor, 6 compounds, including 3-methyl butanal and 2-methyl butanal etc. with a sweet odor and others were isolated from Japanese powder green tea. The flavor compounds in the two groups were different.