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KMID : 1007520030120050540
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Food Science and Biotechnology
2003 Volume.12 No. 5 p.540 ~ p.543
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Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower
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Choi, Sung-Hee
Shin, Mi-Kyung/Lee, Yong-Jae
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Abstract
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The purpose of this study was to characterize the aroma of green tea scented with louts flower possessing favorable floral aroma. The aroma components of green tea, lotus flower, and compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using a Likens and Nickerson´s extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. Thirty-seven compounds, including linalool, geraniol, nerolidol, and benzyl alcohol were isolated and identified from parched green tea. Forty-eight compounds, including 1,4-dimethoxy benzene, cis-jasmone, 4-terpineol ad γ-eudesmol were isolated and identified from the louts flower. Fifty-five compounds, including linalool, geraniol, nerolidol, 1,4-dimethoxy benzene, cis-jasmone, 4-terpineol, and γ-eudesmol were isolated and identified from green tea scented with lotus flower. The main aroma compounds that originated from the green tea and lotus flower. The former were linalool, geraniol, nerolidol, benzyl alcohol and δ-cadinene, and the latter were 1, 4-dimethoxy benzene, cis-jasmone, 4-terpineol and γ-eudesmol.
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