• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.33-40
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• 2005

This study compared the volatile aroma components in high grad Korea, Chinese and Japanese green tea. The aroma components of green tea were analyzed and compared. Aroma compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. All the green tea samples contained relatively large amounts of terpene alcohols such as linalool, geraniol and nerolidol. The Korean green tea (A) manufactured in Cheju island contained remarkably large amounts of geraniol (9.12 %) and linalool (5.18 %). The Korean green tea (B) manufactured in Hawgae contained remarkably large amounts of geraniol (5.85 %) and linalool (5.33 %). The Korean green tea (C) manufactured in Bosung contained remarkably large amounts of linalool (7.79 %) and Z-jasmone (3.08 %). The Chinese green tea (D) manufactured in Longjing contained remarkably large amounts of geraniol (3.43 %) and linalool (2.86 %). The Japanese green tea (E) manufactured in Shizuoka contained remarkably large amoung of linalool (3.95 %) and nerolidol (2.76 %).

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.33 no.3
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• pp.162-170
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• 2020

Objectives : This study is to report a case of Verruca vulgaris in a paediatric patient, treated with korean medicine, primarily focused on Aroma Therapy by Tea Tree Oil(Melaleuca Alternifolia). Methods : A 12-year-old female patient was treated with herbal medicine, Aroma therapy using Tea tree oil due to periungual and plantar warts. photographs of lesions and VAS were used to evaluted the changes in symptoms. Results : The herbal medicine was performed only for first 7Days due to refusal of the patient. So, the patient was treated by only aroma therapy using tea tree oil for about 9 months. After the treatment, the lesions of the patient showed complete clearence and there was no relapse. Conclusions : This case suggests that Korean medicine, especially aroma therapy using tea tree oil is an effective treatment for Melaleuca Alternifolia.

• KSBB Journal
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• v.31 no.2
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• pp.91-99
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• 2016

Tea is an aqueous infusion of dried leaves of the plant Camellia sinensis L. and is the second most widely consumed beverage around the world after water. Aroma compounds of tea differ largely depending on the manufacturing process, even from the same categories of different origins. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). In the present study, we review the formation mechanism of main aromas generated from carotenoids, lipids, glycosides as precursors, and Maillard reaction during the tea manufacturing process, with biological and chemical mechanisms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.478-483
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• 1996

The aroma components of Korean green tea in the south western part of Mt. Chiri prepared by the traditional method from native variety were analyzed using GC and GC-MS. The patterns on GC chromatograms of the three samples from the flushes plucked in early spring were similar, though they are prepared by different producers in the area of Hadong-kun, Kyung sang nam-do. A total of 51 aroma compounds were identified in all samples. Main component in the aroma compounds of these teas were geraniol, benzyl alcohol, 2-phenylethanol, $\beta$-ionone, benzyl cyanide and linalool oxides. The aroma components of green teas manufactured by the different plucking periods were also compared. The amounts of geraniol, typical rose floral aroma were particularly decreased in the final plucking period. The amounts of pyrazines and furfuryl alcohol, typical roasted aroma and nutty aroma were slightly increased in later plucking period.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.88-91
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• 1999

Aroma components of tea processed from Korean chicory roots were isolated and identified. The model system of amino-carbonyl reaction was carried out to study the formation mechanism of aroma compounds of chicory tea during manufacturing process. The concentration extracts from chicory tea and model system were analyzed and identified by gas chromatography(GC) and GC-mass spectrometry. Twenty-nine compounds, including pyrazines, furans, acids, alcohols, pyrroles and lactones were isolated and identified in chicory tea. The main compounds were pyrazines including methyl pyrazine, 2,5-dimethyl pyrazine, 2, 6-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-ethyl-3-methyl pyrazine, thrimethyl pyrazine, 3-ethyl-2-5-dimenthyl pyrazine, 5-ethyl-2-3-dimenthyl pyrazine, and 2-acetyl-3-methy pyrazine and pyrroles including acethl pyrrole and formlyl pyrrole ; and furans including furfural , acetyl furan, 5-methyl furan, 5-methyl furfuralm, and furfuryl alcohol. These pyrazine compounds of a roasted and nutty aroma may be important contributors to the flavor of chicory tea. The aroma concentrate of model system also had a roasted and nutty aroma and the main compounds were methyl pyrazine, 2, 5-dimetyl pyrazine, 2, 6-dimethyl pyrazine and trimethyl pyrazine.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.894-898
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• 1999

Aroma components of Ookjook tea made from Polygonatum involucratum Maxim roots were collected and identified. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. The most abundant aroma components of this tea were furanic compounds including 2-furfural, 2-methyl-dihydro-3(2H)-furanone, 2-acetylfuran and 5-methylfurfural. These compounds seem to be originated from the thermal degradation of carbohydrates during the roasting process. Alkylpyrazines and acids including propionic acid increased slightly during the period of manufacturing process of Ookjook tea. Furanic compounds originated from the thermal degradation of carbohydrates and alkypyrazines from aminocarbonyl reaction seemed to be the important contributors to the aroma of the Ookjook tea.

• Journal of Life Science
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• v.5 no.2
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• pp.20-20
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• 1995

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.

• Journal of Life Science
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• v.5 no.2
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• pp.76-80
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• 1995

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.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.181-188
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• 1996

Chemical compositions were investigated by harvested months and produced methods. The level of crude protein and crude ash of ginseng leaf tea harvested in July was slightly higher than it harvested in September. However, the level of crude fat and carbohydrate of ginseng leaf tea harvested in September were higher than it harvested in July. The results indicated that the harvest month influenced the chemical composition of the ginseng leaf tea. Also, the level of free sugar was increased when the ginseng leaf team harvested in September was produced by FHT(fermented and then hot-air dried) or HHT(heated and then hot-air dried). The results indicated that the subjects were preferred the color of ginseng leaf tea which was harvested in July. However, they were preferred the aroma and ginseng's aroma which was harvested and produced by HHT in September. Because they responded that the ginseng leaf tea tasted too bitter, it suggested that the taste of bitterness needed to remove. Also, the astringent, the savory, after aroma, and after say cry of the ginseng leaf tea was improved with FHT or HHT, and those results obtained from September's harvest rather than July's. Therefore, the overall quality of ginseng leaf tea which was harvested in September and produced with FHT or HHT were evaluated better than it of DHT(dried on the shade and then hot-air dried).

• Journal of Life Science
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• v.21 no.5
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• pp.739-745
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• 2011

The purpose of this study was to characterize the aroma of green tea blended with dried citrus fruits containing peeler. Whether middle or low grade green tea is consumed does not have an influence on health benefits, but it does havean influence on flavor. Therefore, two kinds of citrus fruits (mandarin orange and citron) were used to infuse the teas with aromatic flavors. This process turned unflavored tea into special tea with a good color and preferable flavor. Aroma compounds were extracted by SDE method. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. The main aroma components of the green tea blended with mandarin orange were limonene (72.18%), (Z)-ocimene (8.29%), phenyl acetaldehyde (6.15%), ${\gamma}$-terpinene (5.14%), ${\beta}$-elemene (1.80%) and linalool (1.00%). The main aroma components of the green tea blended with citron were limonene (71.74%), ${\gamma}$-terpinene (9.76%), (Z)-ocimene (5.38%), (E)-ocimene (4.36%), linalool (1.00%) and ${\beta}$-mycrene (0.87%). The aromas of green tea blended with dried citrus fruits were mainly mono - and sesquiterpenic compounds.