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KMID : 0613820100200020350
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Journal of Life Science
2010 Volume.20 No. 2 p.350 ~ p.355
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Volatile Flavor Components in a Mixed Tea of Pueraria Radix and Green Tea
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Jeon Ju-Yeon
Choi Sung-Hee
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Abstract
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This study was carried out in order to characterize the flavor of Pueraria radix-green tea. To make a new tea with good flavor and functional properties, Pueraria radix was mixed with green tea. Volatile flavor compounds of Pueraria radix-green tea were extracted by simultaneous distillations and extraction methods using a Likens and Nickerson’s extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. Forty-nine compounds including β-selinene, β-caryophyllene, hexanal and nonanal were isolated and identified from Pueraria radix. Sixty-four compounds including nerolidol, linalool, linalool oxide and phenylethyl alcohol were isolated and identified from green tea. Eighty-two compounds including linalool, δ-cadinene, limonene, β-caryophyllene and β-ionone were isolated and identified from Pueraria radix-green tea.
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KEYWORD
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Flavor component, Pueraria radix, Pueraria radix-green tea, simultaneous distillations and extraction (SDE)
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