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KMID : 0613820110210050739
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Journal of Life Science
2011 Volume.21 No. 5 p.739 ~ p.745
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Aroma Characteristics of Dried Citrus Fruits-Blended Green Tea
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Jeon Ju-Yeon
Choi Sung-Hee
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Abstract
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The purpose of this study was to characterize the aroma of green tea blended with dried citrus fruits containing peeler. Whether middle or low grade green tea is consumed does not have an influence on health benefits, but it does havean influence on flavor. Therefore, two kinds of citrus fruits (mandarin orange and citron) were used to infuse the teas with aromatic flavors. This process turned unflavored tea into special tea with a good color and preferable flavor. Aroma compounds were extracted by SDE method. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. The main aroma components of the green tea blended with mandarin orange were limonene (72.18%), (Z)-ocimene (8.29%), phenyl acetaldehyde (6.15%), γ-terpinene (5.14%), β-elemene (1.80%) and linalool (1.00%). The main aroma components of the green tea blended with citron were limonene (71.74%), γ-terpinene (9.76%), (Z)-ocimene (5.38%), (E)-ocimene (4.36%), linalool (1.00%) and β-mycrene (0.87%). The aromas of green tea blended with dried citrus fruits were mainly mono - and sesquiterpenic compounds.
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KEYWORD
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Mandarin orange, citron, green tea, flavor component, simultaneous distillation and extraction(SDE)
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