Analytical Science and Technology (분석과학)
- Volume 9 Issue 4
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- Pages.331-335
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- 1996
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- 1225-0163(pISSN)
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- 2288-8985(eISSN)
Analysis of Volatile Flavor Constituents in Green Tea Flower
녹차나무꽃의 향기성분 분석
- Baik, Soon Ok (Korea Ginseng & Thbacco Research Institute) ;
- Bock, Jin Young (Korea Ginseng & Thbacco Research Institute) ;
- Han, Sang Bin (Korea Ginseng & Thbacco Research Institute) ;
- Cho, Kyung Suk (Korea Ginseng & Thbacco Research Institute) ;
- Bang, Guk PiI (Po Song Tha Experiment Station, Chonnam Provincial RDA) ;
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Kim, Il Kwang
(Chemistry Department, Wonkwang University)
- 백순옥 (한국인삼연초연구소) ;
- 복진영 (한국인삼연초연구소) ;
- 한상빈 (한국인삼연초연구소) ;
- 조경숙 (한국인삼연초연구소) ;
- 방극필 (전남농촌진흥원, 보성녹차시험장) ;
-
김일광
(원광대학교 화학과)
- Received : 1996.07.26
- Published : 1996.12.25
Abstract
Flavor constituents of green tea flower produced in Korea were analyzed by gas chromatography and mass spectrometry. 56 compounds in sample were separated and indentified as 22 hydrocarbons, 14 alcohols, 6 aldehydes, 5 esters, and 9 others. Higher concentrated substances were heneicosyl formate,
국내산 녹차나무꽃의 향기성분을 기체 크로마토그래피 및 질량분석법으로 분석하였다. 시료 중 56종의 화합물이 분리확인되었으며, hydrocarbon류 22종, alcohol류 14종, aldehyde류 6종, ester류 5종, 기타 9종이었다. Heneicosyl formate와