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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.

Keywords

Essential oil;rose tea;rosehip tea;phenylethyl alcohol;citronellol

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