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.
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2019
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The flavor compounds in four kinds of black tea (Pekoe, FBOP, BOPsp and FFsp) were extracted by the simultaneous distillations and extraction method. The concentrated flavor extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-one, forty-one, forty-eight and forty-six compounds were isolated and identified in Pekoe, FBOP, BOPsp and FFsp, respectively. The main flavor compounds in Pekoe were linalool, methyl salicylate, (Ε)-2-hexenal, (Ζ)-3-hexenol and phenylacetaldehyde, those in FBOP were methyl salicylate, linalool, (Ε)-2-hexenal, phenylacetaldehyde and linalool oxide Ⅱ, those in BOPsp were methyl salicylate, linalool, linalool oxide Ⅱ, (Ε)-2-hexenal and phenylacetaldehyde., and those in FFsp were methyl salicylate, linalool, (Ε)-2-hexenal, phenylacetaldehyde and linalool oxide Ⅱ. All of the samples had of high content of methyl salicylate with its characteristic minty note.
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