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- E-ISSN 2288-8985
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Analysis of Volatile Flavor Constituents in Green Tea Flower
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
1996, v.9 no.4, pp.331-335
Baik,
S. O., Bock,
J. Y., Han,
S. B., Cho,
K. S., Bang,
G. P., &
Kim,
I.
K.
(1996). Analysis of Volatile Flavor Constituents in Green Tea Flower. Analytical Science and Technology, 9(4), 331-335.
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Abstract
Flavor constituents of green tea flower produced in Korea were analyzed by gas chromatography and mass spectrometry. 56 compounds in sample were separated and indentified as 22 hydrocarbons, 14 alcohols, 6 aldehydes, 5 esters, and 9 others. Higher concentrated substances were heneicosyl formate, <TEX>${\alpha}$</TEX>-phenyl ethyl alcohol, and acetophenone. Germacrene D as a sesquiterpene were also identified.
- keywords
- green tea flower, flavor analysis, GC-MS analysis
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