Changes in Volatile Compounds of Green Tea during Growing Season at Different Culture Areas
2007
Lee, J.Y. (Kyung Hee University, Yongin, Republic of Korea) | Wang, Li-Fei (Amore Pacific RnD Center, Yongin, Republic of Korea) | Baik, J.H. (Amore Pacific RnD Center, Yongin, Republic of Korea) | Park, S.K. (Kyung Hee University, Yongin, Republic of Korea), E-mail: skpark@khu.ac.kr
Fresh tea leaves grown in Jeju Island and Jeonnam Province of South Korea were plucked and processed. Volatile compounds (VCs) were analyzed and identified with SPME-GC/GC-MS/GC-O. The VCs of green teas were classified into two major categories based on their aroma characteristics: the Greenish (Group Ⅰ), and Floral (Group Ⅱ) odorants. It was found that the VCs were decreased significantly in fresh tea leaves as they were plucked at the later stages of cultivation. The ratio of VCs responsible for Group Ⅰ and Group Ⅱ compounds was well-balanced in tea leaves plucked in May, but the balances were changed when the fresh leaves were processed.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library
