Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Volatile Flavor Compounds from Raw Mugwort Leaves and Parched Mugwort Tea

생쑥과 덖음쑥차의 향기성분

  • 김영숙 (경상대학교 식품영양학과) ;
  • 이종호 (경상대학교 식품영양학과) ;
  • 김무남 (부산여자대학교 식품영양학과) ;
  • 이원구 (부산시 보건환경연구원) ;
  • 김정옥 (부산여자대학교 화학과)
  • Published : 1994.04.01
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Abstract

Parched mugwort tea was manufactured from mugwort (Artemisia asicatica nakai) leaves by traditional green tea preparation method. Volatile flavor compounds were collected by Tenax GC and they separated on DB-5 capillary column ($60m\;\times\;0.25mm$ i.d.) Fifty eight compounds were isolated and identified by GC-MS from the volatiles. Eleven compounds incucluding benzaldehyde, pinene, myrcene, cineole, 2-phrrolidinonoe, camphor, thujong, 1-acetylpiperidine, caryophyllene, coumarin, and farnesol among the compounds identified were considered as important compounds contributing mugwort-like flavor to the parched mugwort tea. The mixture of these eleven authentic compounds could reproduce aroma of mugwort leaves harvested in April. As results, the concentrations of these eleven flavor compounds in parched mugwort tea may indicate the strength of mugwort-like aroma of the tea.

한국에서 자생하고 있는 쑥(A. asiatica nakai)을 이용하여 전래의 녹차제조법에 따라 덖음쑥차를 제조하였다. 생쑥과 덖음쑥차의 휘발성 향기성분을 Tenax trap으로 포집한 다음, GC-MS로 분리, 동정한 결과 58가지의 화합물이 동정되었다. 이들 휘발성 화합물 중 향의 특징으로 보아 쑥향과 유사한 11가지 향기성분은 benzaldehyde, pinene, myrcene, cineole, 2-pyrrlidinone, camphor, thujone, 1-acetylpiperidine, caryophyllene, coumarin 그리고 famesol이었으며, 이들의 혼합물은 4월에 채취한 쑥의 향기를 그대로 재현할 수 있었으므로 이들 11가지 화합물을 덖음쑥차의 품질을 측정할 수 있는지 표가 되는 화합물로 생각되었다.

Keywords

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