|
KMID : 0380620120440040383
|
|
Korean Journal of Food Science and Technology
2012 Volume.44 No. 4 p.383 ~ p.389
|
|
|
Studies on the Effect of Low Winter Temperatures and Harvest Times on the Volatile Aroma Compounds in Green Teas
|
|
Ryu Kyung-Heon
Lee Hye-Jin
Park Seung-Kook
|
|
|
Abstract
|
|
|
|
Green tea leaves grown in Jeju island were harvested at different times in 2010 and 2011. Green teas harvested in 2010 experienced higher effective accumulative temperature than green teas harvested in 2011. The free and bound volatile compounds in green tea were analyzed using headspace-solid phase microextraction gas chromatography (GC) and GC-mass spectrometry. All green teas contained the 6 major volatile compounds α-methylbutanal, pentanal, (E)-2-hexen- 1-ol, β-linalool, geraniol and α-farnesene. After enzyme treatment, (Z)-3-hexen-1-ol, benzaldehyde, (Z)-3-hexenyl acetate, β-linalool and geraniol were increased in all green teas. (Z)-3-hexen-1-ol increased significantly in green tea harvested in 2010, and benzaldehyde increased widely in green tea harvested in 2011. However, the total volatile compounds in green teas harvested in 2011 were remarkably decreased in comparison to harvested in 2010. It was confirmed that free and bound volatile compounds in green tea are affected by low winter temperatures.
|
|
|
KEYWORD
|
|
|
green tea, low temperature, harvest time, volatile compound, HS-SPME
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|