DIFFERENCES OF FLAVOR COMPONENTS FOUND IN GREEN TEA CANNED DRINKS MADE FROM TEA LEAVES PLUCKED ON DIFFERENT MATURED STAGE

The differences of flavor components found in green tea drinks made fr om tea leaves plucked on different matured stage were investigated. Ca techins and amino acids were abundant in tea drinks made from younger leaves. The contents of those compounds in tea drinks made from mature d leaves decreased. In the drinks of Sencha, the concentrations of cat echin and amino acids were higher than those in the drink of Kamairich a. These differences are induced from the differences of the degrees o f rolling the manufacturing process found among Sencha and Kamairicha. By the sterilization process, the specific off-flavor, called retort- smell is induced, The retort-smell was stronger in the drinks of Sench a made from young leaves and weaker in Sencha drinks made from matured leaves and Kamairicha drink. The off-flavor (retort-smell) in tea dri nks is induced by hydrolysis of precursor of volatile compound (such t erpen-alcohols), Generally, the contents of precursors in tea leaves a re higher in young leaves than that in matured leaves. Farthermore, th e precursors in tea leaves are easily hydrolyzed during firing process of Kamairicha at 200-250 degrees C. Therefore, the content of precurs ors of volatile compounds in Kamairicha is low. So, the off-flavor bec ome weaker in the drinks of Sencha made from matured leaves and the dr ink of Kamairicha.