국내산 녹차와 홍차의 추출 조건에 따른 이화학 및 감각특성 분석: 전자코, 전자혀, 그리고 GC-MS-O 기반 통합 접근

초록

This study analyzed the physicochemical and sensory characteristics of green tea and black tea according to each extraction condition (90°C for 5 min and 4°C for 4 h). Caffeine was analyzed using high-performance liquid chromatography, while the total phenolic content and total flavonoid content were determined using colorimetric assays based on the absorbance measurements. The taste patterns were analyzed using an electronic tongue, and the volatile compounds were analyzed using an electronic nose and gas chromatography-mass spectrometry-olfactometry analysis (GC-MS-O). An analysis of the caffeine and total phenolic content showed the highest values in green tea extracted at 90°C for 5 min. By contrast, an analysis of the total flavonoid content revealed the highest values in black tea extracted at 90°C for 5 min. Electronic tongue analysis showed that bitterness-related sensor values were highest in green tea extracted at 90°C for 5 min, while sweetness and saltiness-related sensor values were highest in black tea extracted at 90°C for 5 min. GC-MS analysis detected 31 volatile compounds. GC-MS-O analysis revealed 10 odor-active compounds, among which benzeneacetaldehyde was identified in all samples. Based on this, multivariate analysis was performed, confirming that the differences in the extraction conditions affect the changes in physicochemical and sensory characteristics. This study provides basic data for selecting the drinking conditions for domestic green tea and black tea according to preferences and purposes.

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