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KMID : 0613820090190091333
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Journal of Life Science
2009 Volume.19 No. 9 p.1333 ~ p.1336
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Essential Oil Components in Herb Teas (Rose and Rosehip)
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Choi Sung-Hee
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Abstract
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The purpose of this study was to characterize the aromas of rose tea and rosehip tea. Aroma compounds were extracted by simultaneous distillation and extraction method using a Likens and Nickerson’s extraction apparatus. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. Thirty-eight compounds, including phenylethyl alcohol, citronellol, menthol, menthone, linalool and geraniol, were isolated and identified in rose tea. Thirty-six compounds, including menthol, α-anethole, α-terpinolene, menthone, linalool and 6-methyl-5-heptene-2-one, were isolated and identified in rosehip tea. Large amounts of phenyl ethyl alcohol and citronellol were found in rose tea, while large amounts of menthol and α- anethole were found in rosehip tea.
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KEYWORD
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Essential oil, rose tea, rosehip tea, phenylethyl alcohol, citronellol
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