Identification of potent odorants in Japanese green tea (Sen-cha)

Citation
K. Kumazawa et H. Masuda, Identification of potent odorants in Japanese green tea (Sen-cha), J AGR FOOD, 47(12), 1999, pp. 5169-5172
Citations number
22
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
47
Issue
12
Year of publication
1999
Pages
5169 - 5172
Database
ISI
SICI code
0021-8561(199912)47:12<5169:IOPOIJ>2.0.ZU;2-F
Abstract
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.