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KMID : 0613820070170081111
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Journal of Life Science
2007 Volume.17 No. 8 p.1111 ~ p.1114
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Volatile Flavor Components of Buckwheat-Green Tea
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Choi Sung-Hee
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Abstract
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The volatile flavor components of buckwheat (Fagopyrum esculentum Moench)-green tea were analyzed and identified. To make tea having good flavor and functional property, parched buckwheat (50%) was mixed with green tea (50%). The extraction of volatile flavor compounds of buckwheat-green tea was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson’s extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. The main volatile flavor components of buckwheat-green tea were compounds that originated from parched buckwheat and the green tea. The former were 15 pyrazines having roasted and nutty aroma and methylbutanals and furfural having sweet-aroma. The latter were nerolidol, linalool, indole, β-ionone and geraniol etc having flower-like odor in green tea.
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KEYWORD
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Buckwheat-green tea, parched buckwheat, roasted and nutty aroma
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