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KMID : 0613820120220070981
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Journal of Life Science
2012 Volume.22 No. 7 p.981 ~ p.986
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Volatile Flavor Components in Green Tea Blended with Parched Naked Barley
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Choi Sung-Hee
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Abstract
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To produce a new tea with a good flavor and functional properties using green tea of low quality, naked barley and barley were selected to blend with the green tea. The simultaneous distillation extraction method (SDE) using Likens and Nickerson's extraction apparatus was used to extract the volatile flavor compounds from the samples. The concentrated flavor extracts were analyzed and identified by GC and GC-MS. The GC patterns of the flavor components in two parched barleys were very different. The main volatile flavor components in two of the samples were alkyl pyrazines. Compounds including 3-methylbutanal, 2-methylbutanal, dihydro-2-methyl-3(2H)-furanone, 2,5-dimethyl pyrazine, and 3-ethyl-2.5-dimethyl pyrazine were isolated from the naked barley. Compounds including thiophenes, thiazoles, sulfides, and pyrroles with burnt odor were isolated from the barley. The parched naked barley was better than barley for adding to green tea. The main aroma components of the green tea blended with the naked barley were hexanol, hexanal, trans-2-hexenal, β-ionone, α-ionone, alkyl pyrazines, 3-methylbutanal, 2-methylbutanal, and furfural.
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KEYWORD
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Naked barley, barley, naked barley-green tea, alkyl pyrazines
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