The Aroma Components of Commercial Green Tea Picked in August

수확시기가 늦은 시판녹차의 향기성분

  • Published : 1995.05.01

Abstract

The aroma components of commercial green teas picked inAugust were collected and identified. The extract of aroma compounds in green tea were accoimplished by a modified rotary evaporation. The concentrated wxtracts were analyzed and identified by GC and GC-MS. In GC analysis, T$_{R}$ value of GC represented bt KI value which standardized. The most abundant components of green teas picked in August were 1-Penten-3-ol, trans, trans-2, 4-heptadienal, linalool, $\beta$-ionone and nerolidol.

Keywords