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To make as tea having good flavor and functional property by using green tea of low quality, adlay(Coix Lachryma-jobi L. var. Mayuen Stapf) was mixed with green tea. The extraction of volatile flavor compounds of adlay-green tea was accomplished by simultaneous distillation and extraction method using a Likens and Nickerson’s extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-mass. Thirty-nine compounds including 3-methylbutanal, methyl pyrazine, 2,5-dimethyl pyrazine and ethyl pyrazine were isolated and identified from adlay. Thirty-eight compounds including β-ionone, linalool, hexanal and phenyl acetaldehyde were isolated and identified from green tea. Sixty-six compounds including cis-jasmone, acetophenone, furfural, and pyrazine were isolated and identified from adlay-green tea. The main volatile flavor components of adlay-green tea were compounds that originated from adlay and green tea. The former were 12 pyrazines having roasted and nutty aroma and 3-methylbutanal and furfural having sweet-aroma. The latter were linalool, benzyl alcohol, phenyl acetaldehyde etc having flower-like aroma and hexanal and trans-2-hexenal having grassy aroma in green tea.


To make as tea having good flavor and functional property by using green tea of low quality, adlay(Coix Lachryma-jobi L. var. Mayuen Stapf) was mixed with green tea. The extraction of volatile flavor compounds of adlay-green tea was accomplished by simultaneous distillation and extraction method using a Likens and Nickerson’s extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-mass. Thirty-nine compounds including 3-methylbutanal, methyl pyrazine, 2,5-dimethyl pyrazine and ethyl pyrazine were isolated and identified from adlay. Thirty-eight compounds including β-ionone, linalool, hexanal and phenyl acetaldehyde were isolated and identified from green tea. Sixty-six compounds including cis-jasmone, acetophenone, furfural, and pyrazine were isolated and identified from adlay-green tea. The main volatile flavor components of adlay-green tea were compounds that originated from adlay and green tea. The former were 12 pyrazines having roasted and nutty aroma and 3-methylbutanal and furfural having sweet-aroma. The latter were linalool, benzyl alcohol, phenyl acetaldehyde etc having flower-like aroma and hexanal and trans-2-hexenal having grassy aroma in green tea.