원문정보
초록
영어
Free and bound aroma compounds in green and fermented teas treated with microbial-fermentation were analyzed using headspace-solid phase microextraction gas chromatography (GC) and GC-mass spectrometry. Aldehydes and ketones in green tea decreased during microbial fermentation, whereas linalool and geraniol increased in the fermented tea. After enzyme treatment, (Z)-3-hexen-1-ol increased significantly following enzymatic hydrolysis of both green and fermented teas. In addition, benzaldehyde, 3-hexenyl acetate, and geraniol also increased in green tea with enzyme treatment. Bound aroma compounds in the green and fermented teas increased at different levels of added enzyme. We demonstrated the enhancement of both green and fermented teas by enzyme treatment, which can lead to improvement in the flavor qualities of green and fermented teas.
목차
서론
재료 및 방법
녹차 및 후발효차
유리형 및 결합형 향기성분의 추출
녹차잎과 후발효차잎의 효소처리
휘발성 향기성분의 분석 조건
통계처리
결과 및 고찰
녹차와 후발효차의 유리형 및 결합형 향기성분의 분석
녹차와 후발효차의 효소처리와 향기성분의 변화
요약
문헌