Volatile Components of Korean Native Tea Leaves (Camellia sinensis O. Kuntze)

한국(韓國) 자생차엽(自生茶葉)의 향기성분(香氣成分)

  • Park, Jang-Hyun (Bosong Tea Research Station, Chonnam Provincial Rural Development Administration)
  • 박장현 (전남 농촌진흥원 보성차시험장)
  • Published : 1997.09.30

Abstract

Flavor components of natively grown tea plant(Camellia sinensis O. kuntze) in Korea, collected from 12 locations, were analyzed by gas chromatograph and mass spectrometer. Seventy to eighty flavor components in tea leaves were separated by GC. Total 52 flavor components were identified by comparing gas chromatograhp retention time and mass spectral date. They were classified as 19 alcohols, 5 aldehydes, 2 hydrocarbons, 6 ketones, 4 esters, 3 lactones, 2 acids, 3 phenols, 4 pyrazines, and 4 nitrogenous compounds. Major compounds identified were geraniol, linalool oxide, 1-hexanol and ethanol.

Keywords

Korean native tea leaves;flavor components;GC and GC/MSD analysis