Aroma Components of Ookjook Tea (Polygonatum Involucratum Maxim)

옥죽차의 향기성분

  • Choi, Sung-Hee (Department of Food Science and Nutrition, Dong-Eui University) ;
  • Baik, Young-Keun (Department of Food Science and Nutrition, Dong-Eui University)
  • 최성희 (동의대학교 식품영양학과) ;
  • 백영근 (동의대학교 식품영양학과)
  • Published : 1999.08.31

Abstract

Aroma components of Ookjook tea made from Polygonatum involucratum Maxim roots were collected and identified. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. The most abundant aroma components of this tea were furanic compounds including 2-furfural, 2-methyl-dihydro-3(2H)-furanone, 2-acetylfuran and 5-methylfurfural. These compounds seem to be originated from the thermal degradation of carbohydrates during the roasting process. Alkylpyrazines and acids including propionic acid increased slightly during the period of manufacturing process of Ookjook tea. Furanic compounds originated from the thermal degradation of carbohydrates and alkypyrazines from aminocarbonyl reaction seemed to be the important contributors to the aroma of the Ookjook tea.

Keywords

Polygonatum involucratum Maxim tea;Ookjook tea;aroma components