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KMID : 0380620110430040407
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 4 p.407 ~ p.412
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Studies on the Free and Bound Aroma Compounds in Green and Fermented Teas
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Lee Hye-Jin
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Abstract
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Free and bound aroma compounds in green and fermented teas treated with microbial-fermentation were analyzed using headspace-solid phase microextraction gas chromatography (GC) and GC-mass spectrometry. Aldehydes and ketones in green tea decreased during microbial fermentation, whereas linalool and geraniol increased in the fermented tea. After enzyme treatment, (Z)-3-hexen-1-ol increased significantly following enzymatic hydrolysis of both green and fermented teas. In addition, benzaldehyde, 3-hexenyl acetate, and geraniol also increased in green tea with enzyme treatment. Bound aroma compounds in the green and fermented teas increased at different levels of added enzyme. We demonstrated the enhancement of both green and fermented teas by enzyme treatment, which can lead to improvement in the flavor qualities of green and fermented teas.
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KEYWORD
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green tea, fermented tea, free aroma, bound aroma, enzyme treatment, HS-SPME
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