초록 열기/닫기 버튼
This volatile flavor components and sensory evaluation in 3 different types (high: H_1, H_2, midium: M_1, M_2, M3 and low: L) of commercial partially fermented teas were collected and compared. Volatile flavor components of samples were accomplished by the SDE method using Likens and Nickerson's extractor and were identified by GC and GC/MS. The main volatile components in the partially fermented teas were phenylacetaldehyde, linalool, linalool oxides, geraniol and nerolidol etc. having floral note, 3-methylbutanal, 2-methylbutanal, furfural etc. having sweet note. The GC patterns of the aroma components in samples were slightly different. Particularly, the concentration of pyrazines, pyrroles and methoxybenzens were much higher concentration in M_1 than different partially fermented teas. The sensory evaluation (aroma, taste, color and overall acceptability) in samples were determined by 12 panelists using 5-point hedonic scales. From the results of the sensory evaluation, the score of aroma was the highest in H_1. The score of taste was the highest in H_2. The score of color was the highest in H_2. The score of overall acceptability were the highest in H_2 and M_3.
