Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Volatile Aroma Components of Green Tea Scented with Lotus (Nelumbo nucifera Gaertner) Flower

Choi, Sung-Hee;Shin, Mi-Kyung;Lee, Yong-Jae

  • Published : 20031000
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Abstract

The purpose of this study was to characterize the aroma of green tea scented with lotus flower possessing favorable floral aroma. The aroma components of green tea, lotus flower, and green tea scented with lotus flower were analyzed and compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. Thirty-seven compounds, including linalool, geraniol, nerolidol, and benzyl alcohol were isolated and identified from parched green tea. Forty-eight compounds, including 1,4-dimethoxy benzene, cis-jasmone, 4-terpineol and ${\gamma}$-eudesmol were isolated and identified from the lotus flower. Fifty-five compounds, including linalool, geraniol, nerolidol, 1,4-dimethoxy benzene, cis-jasmone, 4-terpineol, and ${\gamma}$-eudesmol were isolated and identified from green tea scented with lotus flower. The main aroma components of the green tea scented with lotus flower were compounds that originated from the green tea and lotus flower. The former were linalool, geraniol, nerolidol, benzyl alcohol and ${\delta}$-cadinene, and the latter were 1, 4-dimethoxy benzene. cis-jasmone, 4-terpineol and ${\gamma}$-eudesmol.

Keywords

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