Tea Fungus 발효홍차의 향기

Flavor of Fermented Black Tea with Tea Fungus

  • 최경호 (대구효성카톨릭대학교 식품영양학과) ;
  • 최미애 (대구효성카톨릭대학교 식품영양학과) ;
  • 김정옥 (H& K 연구소)
  • 발행 : 1997.12.01

초록

The fermented black tea with tea fungus (FBTF) was prepared by culturing tea fungus biomass in black tea with 10% sucrose (BT) at 30$\circ$ for 14 days. The flavor quality of FBTF was investigated by sensory and chemical analysis, and the results were compared with BT. The data of sensory analysis indicated that fruity, wine-like, sharp-pungent, and vinegar-like flavor notes were increase, while earthy note was reduced during fermentation. GC-MS analysis of volatile compounds collected from FBTF and BT by Tenax trap showed that linalool, liinalool oxide other flavor compounds known as black tea flavor compounds were disappeared. Some major flavor compounds produced during fermentation were acetic acid, ethanol, limonene, $\alpha$-terpineol, and these volatiles may be attributed to the flavor of characteristic FBTF. Biosynthetic pathway for the formation of limonene and $\alpha$-terpineol are proposed through mevalonic acid pathway using acetic acid as precusor and/or through transformation of linalool and linalool oxide.

키워드

참고문헌

  1. Influence of different sufars on the metabolism of the tea fungus, Ledensm. Uter. und Forsch. Reiss, J.
  2. Biochem Z v.192 Herman, S.
  3. USSR Patanr SU 1 v.477 Pekavit-3, a non-alcoholic vitaminnized berverage Gasilo, Y. A.;Gasilo, E. T.;Strezhekurov, E. E.;Duganov, G. V.
  4. Verbrancherdlents v.33 Benk, E.
  5. Dtsch Ledensm Rdsch v.83 Der Teepliz and Seine Stoddwechselprodukte Reiss, J.
  6. Korean J. Foos Sci. Technol. v.28 no.3 Effects of Saccharides and Incubation Temperature on pH Changes and total asidity of fermented black tea with tea fungus Choi, M. A.;Ha Kim, J. O.;Choi, K. H.
  7. Korean J. Life Science v.6 no.1 Microflora Occuring in the Fermentation byn tea fungus Choi, M. A.;Choi, K. H.;Ha Kim, J. O.
  8. Produc testing and sensory Evaluaation of food. Howard, R.;Moskowitz
  9. J. Argic. Food Chem. v.30 no.5 Volatile constituents of some central african black tea clones John, B. C.;Res, T. E.;Sidney, P.;Phillip, H.
  10. J. Agric. Food Chem. v.21 no.4 On the formation of black tea aroma Gary, W. S.;Harold, N. G.
  11. Economic Microbiology Rose, A. H.
  12. Flavor chemistry and Technology Heath, H. B.;Reineccius, G
  13. Phyrochem v.9 Oxidation of gerniol by an enzyme system from orange Potty, V. H.;Bruemmer, J. H.