시판 둥굴레차의 향기성분 및 향기성분생성 메카니즘 = Volatile Flavor Components and Formation Mechanism of Flavor in commercial Polygonatum Odoratum tea

다국어 초록 (Multilingual Abstract)

The roots of wild polygonatum are known as one of useful traditional plants from the organoleptic and pharmacological points of view. The aroma components of tea made from polygonatum odoratum roots were collected and identified. The extract of aroma compounds polygonatum odoratum tea was accomplished by a modified rotary evaporating. The concentrated extracts were analyzed and identified by GC and GC-MS.
Thirty two components, including pyrazines, furans, acids, alcohols, pyrroles and ketones were identified in polygonatum odoratum tea. Main components were pyrazines including methyl pyrazine, 2,3-dimethyl pyrazine, trimethyl pyrazine etc. and pyrroles including acetyl pyrrole, formy pyrrole and furans. These compounds having roast and nutty aroma seem to be important contributors to the flavor of the polygonatum odoratum tea. These odors are believed to arise mainly from amino-carbonyl reaction.
The amino-carbonyl model reaction was carried out, to confirm formation mechanism of volatile compounds of the polygonatum odoratum tea during processing. The model systems constituted by diluted solutions of glucose and amino acids(threonine) the most containing in polygonatum odoratum tea.
The volatile aroma concentrates of model system were obtained by simultaneous distillation and extraction with Nickerson's apparatus. The aroma concentrates of model systems contained pyrazines, pyrroles and furans. It seems that the aroma components of model system contribute to the flavor of polygonatum odoratum tea.