지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The flavor compounds in three kinds of Taiwan black teas (sample 1: Milhyang, sample 2: Hongok, sample 3: DaeJiJihye) were extracted by the simultaneous distillation and extraction (SDE) method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Thirty-five, forty-nine, and thirty-six compounds in samples 1, 2, and 3 were isolated, respectively. The patterns in the total ion chromatograms of the three samples were slightly different. The main flavor compounds in sample 1 were phenyl acetaldehyde, linalool oxides, and geraniol having a floral note, and 3,7-dimethyl-1,5,7-octatrien-3-ol having a muscat note. The main flavor compounds in sample 2 were linalool and linalool oxides having a floral note and methyl salicylate having a mint note. The main flavor compounds in sample 3 were hexanal and (E)-2-hexenal having a green note, 2-methyl butanal having a sweet note, and phenylacetaldehyde having a floral note. It seems that the distinctive flavor components in the 3 samples caused the characteristic odors of respective Taiwanese black teas.
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