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The 2010 ASHS Annual Conference

3454:
The Effects of Fixing Time On the Flavoring Efficiency and Flavor Characteristics of Scented Green Tea

Monday, August 2, 2010
Springs F & G
Gyeong-suk Jo, PhD, Horticultural Research Institute of Research & Development Bureau, Jeollanamdo Agricultural Research & Extension Service, Najusi, Jeollanamdo, South Korea
Min Young Kim, Research & Development Bureau, Future Agricultural Research Institute, Jeollanamdo Agricultural Research and Extension Services, Najusi, South Korea
Geuk Pil Bang, Research & Development Bureau, Future Agricultural Research Institute, Jeollanamdo Agricultural Research and Extension Services, Najusi, South Korea
Jeung-Keun Suh, Ph.D., Environmental Horticulture, College of Bio-Resources Science, Dankook University, ChoongNam, South Korea
As the total flavors in the scented green tea per fixing time, 101, 102, 99 and 86 types of volatile flavors were detected by the order of 6, 12, 18 and 24 hours of the fixing time in scented tea manufacture by fixing times. The total content of volatile flavors and the scenting efficiency for the ratio of the increased volatile flavor after scenting In the scented green tea per fixing time, the volatile flavor of more than 1.2 ppm was detected as 34 types of the flavors in total. It was 12-hour fixing time which led to the most content of the aroma generated during manufacture and the gardenia floral aroma, followed by 18, 24 and 6 hours. That is, the 12-hour fixing time contained the most gardenia floral aromas and the aromas generated during manufacture, showing the excellent scenting, and allowed the representative flavor character of the scented green tea.
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