Flavor compounds of pine sprout tea and pine needle tea

被引：69

作者：

Kim, KY ^{[1
]}

Chung, HJ ^{[1
]}

机构：

[1] Chonnam Natl Univ, Coll Agr, Dept Food Sci & Technol, Kwangju 500757, South Korea

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 04期

关键词：

pine sprout tea; pine needle tea; flavor compounds; pine sprout; pine needle;

D O I：

10.1021/jf9900229

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Flavor compounds of pine sprout tea and pine needle tea were analyzed and identified in this study. Eighty-one and 39 kinds of flavor compounds were detected in pine sprout tea and pine needle tea by GC, respectively. Among them; 55 and 29 flavor compounds were identified by GC-MS, respectively. Major flavor compounds of pine sprout tea were alpha-pinene, myrcene, beta-thujene, terpinene-4-ol, and delta-cadinene, and major flavor compounds of pine needle tea were alpha-pinene, isoamyl alcohol, trans-caryophyllene, terpinene-4-ol, alpha-terpineol, and delta-cadinene.

引用

页码：1269 / 1272

页数：4