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국산 차류의 기호성, 기능성 강화를 위한 기초연구로 레몬, 제주도산 영귤 및 감귤 등의 과피류와 레몬그라스, 레몬밤 및 레몬버베나 등의 시트러스향을 내는 허브류 재료를 녹차 혹은 홍차에 2:8 (w/w)비율로 첨가하여 제조한 블렌딩 차류를 정량적 묘사분석법(quantitative descriptive analysis)을 사용하여 관능평가하였다. 또한 블렌딩 차류의 기호도에 관련된 휘발성 향기 성분을 Likens and Nickerson형 동시증류추출(SDE)장치를 사용하여 추출하고 GC-MS (Gas Chromatograph-Mass Spectrometer)를 이용하여 분석 및 동정하였다.
관능평가의 항목으로는 향기에서 7개, 맛에서 5개 및 구강촉감에서 2개를 사용하였다. 감귤류 과피-차류 블렌딩에서는 구수한 향이 감소하지만 달콤한 향은 증가하는 경향이 보이고 홍차 블렌딩보다 녹차 블렌딩에서의 증가폭이 더 컸다. 따라서 대작 녹차에서 감귤류 과피를 첨가함으로써 달콤한 향을 보완해 주었다. 감귤류 과피-녹차 블렌딩의 공통적인 향기 특징으로 박하향과 꽃향이 증가하였고 특히 시트러스향이 크게 증가하였다. 공통적인 맛의 특징으로 구수한 맛이 다소 감소하며 신맛은 증가하였다. 구강촉감에 있어서는 홍차 블렌딩은 밀도감이 다소 증가했으나 녹차 블렌딩에서 감소하는 경향을 보였다. 시트러스향 허브류-차류 블렌딩에서는 공통적으로 시트러스향과 풋풋한 향이 증가하였고 신맛이 강해지는 경향을 보였다. 레몬그라스-차류 블렌딩에서는 향과 맛에서 큰 변화를 주지 않았으나 신맛을 약간 증가시켰다. 레몬밤-차류 블렌딩에서는 입 안의 밀도감을 증가시켰으며 레몬버베나-차류 블렌딩에서는 달콤한 향, 박하향, 꽃향 및 단맛과 신맛이 증가하였으며 그 중 신맛이 가장 증가하였다. 한편, 시트러스향의 부재료 첨가 블렌딩 차류 향기 분석에 앞서 감귤류 과피의 향기성
분 분석을 하였는데 그 결과 주로 limonene과 γ-terpinene, myrcene, α-pinene β-pinene 등 terpene 탄화수소의 함량이 압도적으로 높았으며 감귤류 과피-차류 블렌딩에서는 이들 때문에 차류의 향기성분은 거의 나타나지 않았다. 시트러스향을 띄는 limonene은 감귤류의 주된 정유성분이며 γ-terpinene은 limonene의 이성화로 생성되는 물질로 감귤류 특유의 향긋한 향을 낸다. Myrcene은 β-pinene의 열분해로 얻어지는 감귤류 과피에 많은 성분으로 sweet balsamic 향기특성을 나타낸다. α-Pinene과 β-pinene은 소나무향을 내는 향기물질이다. 시트러스향을 띄는 허브류의 향기성분 분석 및 동정 결과, 시트러스향의 주요 향기화합물로 geranial (trans형)과 neral (cis형)이 많았는데 이 두 화합물을 총칭하여 citral이라고 한다. 레몬그라스-차류 블렌딩에서는 공통적으로 citral의 함량이 60% 정도로 가장 많았고 달콤한 발사믹 향을 가진 myrcene, 장미꽃향을 가진 geraniol의 순서로 많았다. 레몬그라스를 첨가한 녹차에서 꽃향을 가진 화합물이 더 많았고 레몬그라스-홍차 블렌딩에서 시트러스향을 가진 화합물이 더 았다. 레몬밤-차류 블렌딩에서 citral 함량이 10% 정도로 많았으나 citral이 가장 많은 레몬밤-녹차 블렌딩에 비해 레몬밤-홍차 블렌딩은 은방울 꽃향을 띄는 linalool이 가장 많았다. 레몬버베나-차류 블렌딩에서는 citral 함량이 각각 5.0% 및 7.0%로 허브류 중 가장 적었으나 limonene함량이 두 시료가 6.5% 정도로 비율이 높았다.
결과적으로 시트러스향을 가진 감귤류 과피를 첨가하였을 때 시트러스 향과 맛이 강해지는 등 감귤류 과피의 향기 특성은 강해졌으나 차류의 향기 특성이 대부분 가려져 향미를 개선함에 있어 문제가 있었다. 반면, 시트러스향을 가진 허브류를 첨가하였을 땐 비교적 차류의 향기 특성을 유지한 채 시트러스향을 포함한 허브류의 여러가지 향기특성이 잘 어우러져 대작 녹차와 홍차의 향미가 개선되었다.
관능평가의 항목으로는 향기에서 7개, 맛에서 5개 및 구강촉감에서 2개를 사용하였다. 감귤류 과피-차류 블렌딩에서는 구수한 향이 감소하지만 달콤한 향은 증가하는 경향이 보이고 홍차 블렌딩보다 녹차 블렌딩에서의 증가폭이 더 컸다. 따라서 대작 녹차에서 감귤류 과피를 첨가함으로써 달콤한 향을 보완해 주었다. 감귤류 과피-녹차 블렌딩의 공통적인 향기 특징으로 박하향과 꽃향이 증가하였고 특히 시트러스향이 크게 증가하였다. 공통적인 맛의 특징으로 구수한 맛이 다소 감소하며 신맛은 증가하였다. 구강촉감에 있어서는 홍차 블렌딩은 밀도감이 다소 증가했으나 녹차 블렌딩에서 감소하는 경향을 보였다. 시트러스향 허브류-차류 블렌딩에서는 공통적으로 시트러스향과 풋풋한 향이 증가하였고 신맛이 강해지는 경향을 보였다. 레몬그라스-차류 블렌딩에서는 향과 맛에서 큰 변화를 주지 않았으나 신맛을 약간 증가시켰다. 레몬밤-차류 블렌딩에서는 입 안의 밀도감을 증가시켰으며 레몬버베나-차류 블렌딩에서는 달콤한 향, 박하향, 꽃향 및 단맛과 신맛이 증가하였으며 그 중 신맛이 가장 증가하였다. 한편, 시트러스향의 부재료 첨가 블렌딩 차류 향기 분석에 앞서 감귤류 과피의 향기성
분 분석을 하였는데 그 결과 주로 limonene과 γ-terpinene, myrcene, α-pinene β-pinene 등 terpene 탄화수소의 함량이 압도적으로 높았으며 감귤류 과피-차류 블렌딩에서는 이들 때문에 차류의 향기성분은 거의 나타나지 않았다. 시트러스향을 띄는 limonene은 감귤류의 주된 정유성분이며 γ-terpinene은 limonene의 이성화로 생성되는 물질로 감귤류 특유의 향긋한 향을 낸다. Myrcene은 β-pinene의 열분해로 얻어지는 감귤류 과피에 많은 성분으로 sweet balsamic 향기특성을 나타낸다. α-Pinene과 β-pinene은 소나무향을 내는 향기물질이다. 시트러스향을 띄는 허브류의 향기성분 분석 및 동정 결과, 시트러스향의 주요 향기화합물로 geranial (trans형)과 neral (cis형)이 많았는데 이 두 화합물을 총칭하여 citral이라고 한다. 레몬그라스-차류 블렌딩에서는 공통적으로 citral의 함량이 60% 정도로 가장 많았고 달콤한 발사믹 향을 가진 myrcene, 장미꽃향을 가진 geraniol의 순서로 많았다. 레몬그라스를 첨가한 녹차에서 꽃향을 가진 화합물이 더 많았고 레몬그라스-홍차 블렌딩에서 시트러스향을 가진 화합물이 더 았다. 레몬밤-차류 블렌딩에서 citral 함량이 10% 정도로 많았으나 citral이 가장 많은 레몬밤-녹차 블렌딩에 비해 레몬밤-홍차 블렌딩은 은방울 꽃향을 띄는 linalool이 가장 많았다. 레몬버베나-차류 블렌딩에서는 citral 함량이 각각 5.0% 및 7.0%로 허브류 중 가장 적었으나 limonene함량이 두 시료가 6.5% 정도로 비율이 높았다.
결과적으로 시트러스향을 가진 감귤류 과피를 첨가하였을 때 시트러스 향과 맛이 강해지는 등 감귤류 과피의 향기 특성은 강해졌으나 차류의 향기 특성이 대부분 가려져 향미를 개선함에 있어 문제가 있었다. 반면, 시트러스향을 가진 허브류를 첨가하였을 땐 비교적 차류의 향기 특성을 유지한 채 시트러스향을 포함한 허브류의 여러가지 향기특성이 잘 어우러져 대작 녹차와 홍차의 향미가 개선되었다.
목차
요약 ······························································································································ⅰ목차 ······························································································································ⅲLIST OF TABLES ··································································································ⅴLIST OF FIGURES ·································································································ⅶⅠ. 서 론·····················································································································1Ⅱ. 재료 및 방법·······································································································61. 시 료 ·················································································································61) 감귤류 과피 ···································································································62) 시트러스향 허브류 ·······················································································63) 블렌딩 차류 ···································································································62. 블렌딩 차의 정량적 묘사법에 의한 관능검사···········································71) 시료의 제조 및 제시방법 ···········································································72) 평가 용어 선정 ·····························································································73) 관능검사원 선정···························································································83. 휘발성 향기성분 농축물 제조 ·····································································104. GC-MS를 이용한 휘발성 향기성분 분석 및 동정·································10Ⅲ. 결과 및 고찰·····································································································141. 블렌딩 차의 정량적 묘사법에 의한 관능검사·········································141) 블렌딩 녹차의 관능검사···········································································142) 블렌딩 홍차의 관능검사···········································································193) 부재료-차류 블렌딩의 관능검사 비교··················································242. 부재료 및 차류의 휘발성 향기성분···························································261) 감귤류 과피의 향기특성···········································································262) 시트러스향 허브류의 향기특성·······························································313) 녹차 및 홍차의 향기특성 ·········································································363. 레몬과피-차류 블렌딩의 휘발성 향기성분···············································411) 레몬과피-녹차 블렌딩의 향기특성························································412) 레몬과피-홍차 블렌딩의 향기특성························································413) 레몬과피-차류 블렌딩의 향기특성 비교 ··············································424. 영귤과피-차류 블렌딩의 휘발성 향기성분···············································521) 영귤과피-녹차 블렌딩의 향기특성························································522) 영귤과피-홍차 블렌딩의 향기특성························································523) 영귤과피-차류 블렌딩의 향기특성 비교 ··············································535. 감귤과피-차류 블렌딩의 휘발성 향기성분···············································631) 감귤과피-녹차 블렌딩의 향기특성························································632) 감귤과피-홍차 블렌딩의 향기특성························································633) 감귤과피-차류 블렌딩의 향기특성 비교 ··············································646. 레몬그라스-차류 블렌딩의 휘발성 향기성분 ···········································741) 레몬그라스-녹차 블렌딩의 향기특성 ····················································742) 레몬그라스-홍차 블렌딩의 향기특성 ····················································743) 레몬그라스-차류 블렌딩의 향기특성 비교··········································757. 레몬밤-차류 블렌딩의 휘발성 향기성분···················································841) 레몬밤-녹차 블렌딩의 향기특성····························································842) 레몬밤-홍차 블렌딩의 향기특성····························································843) 레몬밤-차류 블렌딩의 향기특성 비교··················································858. 레몬버베나-차류 블렌딩의 휘발성 향기성분 ···········································941) 레몬버베나-녹차 블렌딩의 향기특성 ····················································942) 레몬버베나-홍차 블렌딩의 향기특성 ····················································943) 레몬버베나-차류 블렌딩의 향기특성 비교··········································95Ⅳ. 결론 ···················································································································104Ⅴ. 참고문헌···········································································································107Abstract ··················································································································112감사의 글 ················································································································115
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