Application of aroma extract dilution analysis using the volatile fraction
of a Japanese green tea (Sen-cha) sample resulted in the detection of 36 od
or-active peaks with flavor dilution (FD) factors between 10 and 5000. Thir
ty-six potent odorants were identified from 36 odor-active peaks by gas chr
omatography/mass spectrometry (;GC/MS) and/or the multidimensional GC/MS (M
DGC/MS) system. Among these components, 4-methoxy-2-methyl-2-butanethiol (m
eaty), (Z)-1,5-octadien-3-one (metallic), 4-mercapto-4-methyl-2-pentanone (
meaty), (EB)-2,4-decadienal (fatty), beta-damascone (honey-like), beta-dama
scenone (honey-like), (Z)-methyl jasmonate (floral), and indole (animal-lik
e) showed the highest FD factors. Therefore, these odorants were the most i
mportant components of the Japanese green tea odor. In addition, 4-methoxy-
2-methyl-2-butanethiol, 4-mercapto-4-methyl-2-pentanone, methional, 2-ethyl
-3,5-dimethylpyrazine, (Z)-4-decenal, beta-damascone, maltol, 5-octanolide,
2-methoxy-4-vinylphenol, and 2-aminoacetophenone were newly identified com
pounds in the green tea.