처리 방법에 따른 감잎차 찻물의 향기 성분
Antioxidant Volatile Flavor Components of Persimmon(Diospyros kaki, Thunb.) Leaf Tea Solution Prepared by Different Processing Methods
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초록
Persimmon leaf Volatile flavor components in three persimmon leaf tea solutions prepared by different processing methods were extracted from the simultaneous distillation extraction method and were identified by using Gas Chromatography and Gas Chromatography-Mass Spectrometry. The components were then divided int o three groups: 1) PTS-C (control; persimmon leaf tea solution of persimmon leaf tea prepared by general method with different temperatures), 2) PTS-U (persimmon leaf tea solution of persimmon leaf tea prepared by different temperatures and ultrasonic treatment), and 3) PTS-F (persimmon leaf tea solution of persimmon leaf tea prepared by natural fermentation). A total of 32,37, and 35 components were detected in PTS-C, PTS-U and PTS-F sample, respectively. Thirteeen alcohols (40.105%) including 1-pentanol, N,N-dimethyl-2-aminoethanol, phebylethylalcohol, 4-hydroxyphenethylalcoho, in PTS-C sample, 12 alcohols (44.405%) including 1-pentanol, N,N-dimethyl-2-aminoethanol, phebylethylalcohol, 2-acetyl-4-methylpheno in PTS-U, and 11 alcohols (37.698%) including 1-pentanol, phebylethylalcohol, 2-Butanethiol, 3-methyl, 4-Hydroxyphenethylalcohol were detected, respectively.
Abstract
Persimmon leaf Volatile flavor components in three persimmon leaf tea solutions prepared by different processing methods were extracted from the simultaneous distillation extraction method and were identified by using Gas Chromatography and Gas Chromatography-Mass Spectrometry. The components were then divided int o three groups: 1) PTS-C (control; persimmon leaf tea solution of persimmon leaf tea prepared by general method with different temperatures), 2) PTS-U (persimmon leaf tea solution of persimmon leaf tea prepared by different temperatures and ultrasonic treatment), and 3) PTS-F (persimmon leaf tea solution of persimmon leaf tea prepared by natural fermentation). A total of 32,37, and 35 components were detected in PTS-C, PTS-U and PTS-F sample, respectively. Thirteeen alcohols (40.105%) including 1-pentanol, N,N-dimethyl-2-aminoethanol, phebylethylalcohol, 4-hydroxyphenethylalcoho, in PTS-C sample, 12 alcohols (44.405%) including 1-pentanol, N,N-dimethyl-2-aminoethanol, phebylethylalcohol, 2-acetyl-4-methylpheno in PTS-U, and 11 alcohols (37.698%) including 1-pentanol, phebylethylalcohol, 2-Butanethiol, 3-methyl, 4-Hydroxyphenethylalcohol were detected, respectively.
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