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Essential Oil Components in Herb Teas (Rose and Rosehip)

로즈차와 로즈힙차의 휘발성 향기 성분

  • Choi, Sung-Hee (Department of Food Science and Nutrition, Dong-Eui University)
  • 최성희 (동의대학교 생활과학대학 식품영양학과)
  • Published : 2009.09.30

Abstract

The purpose of this study was to characterize the aromas of rose tea and rosehip tea. Aroma compounds were extracted by simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. Thirty-eight compounds, including phenylethyl alcohol, citronellol, menthol, menthone, linalool and geraniol, were isolated and identified in rose tea. Thirty-six compounds, including menthol, $\alpha$-anethole, $\alpha$-terpinolene, menthone, linalool and 6-methyl-5-heptene-2-one, were isolated and identified in rosehip tea. Large amounts of phenyl ethyl alcohol and citronellol were found in rose tea, while large amounts of menthol and $\alpha$-anethole were found in rosehip tea.

식용장미인 로즈차와 야생장미 열매인 로즈힙(rosa spp)을 건조시킨 허브차는 오래 전부터 미국과 유럽 등에서 식용되어 왔고 우리나라에도 수입되어 판매된다. 본 연구는 허브차의 기호성에 영향을 미치는 향기 성분을 동시증류추출(SDE)장치를 사용하여 추출하고 gas chromatography와 GC-mass spectrometry를 사용하여 분석 한 결과, 로즈차와 로즈힙차에서 각각 38 종류와 36종류의 향기성분을 동정하였다. 로즈차의 향기성분으로 중요한 화합물은 phenylethyl alcohol, citronellol, menthol, menthone, linalool 및 geraniol 등이었는데 특히 장미향을 띄는 phenylethyl alcohol과 citronellol은 많은 함량 포함되어 있었다. 한편, 로즈힙차에는 menthol, $\alpha$-anethole, $\alpha$-terpinolene, menthone, linalool 및 6-methyl-5-heptene-2-one등이 포함되어 있었는데. 특히 청량감 있는 페프민트 향인 menthol과 달콤한 아니스와 같은 향인 $\alpha$-anethole은 다소 많은 함량 포함되어 있었다.

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