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)

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.

12개 지역의 한국자생차 향기성분을 기체크로마토그래프 및 질량분광계를 이용하여 분석한 결과는 다음과 같다. 다엽중의 향기성분으로 70~80개 성분을 GC를 이용해 분리할수 있었고, 그중 52개 성분은 GC/MSD로 동정하였는데, 이들을 분류하면 alcohol류 19종, aldehyde류 5종, hydrocarbon류 2종, ketone류 6종, ester류 4종, lactone류 3종, acid류 2종, phenol류 3종, pyrazine류 4종, 그리고 질소화합물 4종이였다. 이중 geraniol, linalool oxide, 1-hexanol, ehtanol등이 주요 향기 성분이었다.