• 대한가정학회지
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• 제43권2호
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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 %).

• 한방안이비인후피부과학회지
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• 제33권3호
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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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• 제31권2호
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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.

• 한국식품영양과학회지
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• 제25권3호
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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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• 제4권2호
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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.

• 한국식품과학회지
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• 제31권4호
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• pp.894-898
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• 1999

둥굴레속 중에서도 흔하지 않는 용둥굴레(약초로 다룰 때는 옥죽이라고도 함)를 이용하여 제조되는 옥죽차를 사용하여 향기성분의 연구를 행하였다. 옥죽차의 제조법은 천성산 일대에서 인공재배하여 $4{\sim}5$년 자란 용둥굴레의 뿌리를 9번 찌고 9번 건조하는 방법인 9증 9포(九蒸九曝)법을 적용하는데, 그 제조 과정중의 향기성분을 단계별로 Likens and Nickerson의 연속증류추출법으로 추출하고, GC 및 GC-MS법으로 분석, 동정하였다. 그 결과 원재료에는 향기성분이 거의 없었으나, 찌고 덖는 과정을 거치는 동안 furfural, furfuryl alcohol, 2-acetylfuran, 5-methylfurfural, 5-hydroxymethylfurfural 및 2-methyl-dihydro-2(3Η)-furanone등과 methylpyrazine과 2,3-dimethylpyrazine 등의 pyrazine류, acetic acid 및 propionic acid등의 acid류가 생성되었다.

• 생명과학회지
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• 제5권2호
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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.

• 생명과학회지
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• 제5권2호
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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.

• 한국식품영양학회지
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• 제9권2호
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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).

• 생명과학회지
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• 제21권5호
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• pp.739-745
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• 2011

다양한 생리활성과 향미가 우수한 감귤류(밀감 및 유자)를 건조한 후 중급정도의 녹차와 혼합하여 밀감-녹차 및 유자-녹차를 제조하고 기호도와 관련 있는 휘발성 향기성분을 추출하여 GC 및 GC-MS로 분석, 동정하고 비교하였다. 밀감과 녹차를 1:1(w/w)로 혼합한 밀감-녹차의 향기성분으로 총 52종을 동정하였다. 밀감-녹차의 향기성분은 녹차의 향기성분인 꽃향을 띄는 linalool, phenyl acetaldehyde 등과 풋풋한 향을 띄는 hexanal 등에 건조밀감 특유의 향기성분인 limonene 등의 terpene hydrocarbons의 달콤한 과일향이 혼합되어 나타났으며, 유자와 녹차를 1:1(w/w)로 혼합한 유자-녹차의 향기성분으로 총 53종을 동정하였다. 유자-녹차에는 건조유자의 향기성분 44종과 녹차의 향기성분 21종 및 공통으로 포함된 16종의 화합물들로 구성되어 있었으며, 건조유자의 향기성분으로는 건조밀감과 거의 유사하게 달콤한 과일향을 띄는 terpene hydrocarbon류인 limonene 등이 대부분을 차지하였다. 유자-녹차의 향기성분은 녹차의 향기성분인 꽃향을 띄는 linalool, phenyl acetaldehyde 등과 풋풋한 향을 띄는 hexanal 등에 건조밀감 특유의 향기성분인 달콤한 과일향이 혼합되어 나타났다.