Identification of potent odorants in Japanese green tea (Sen-cha).
Application of aroma extract dilution analysis using the volatile fraction of a Japanese green tea (Sen-cha) sample resulted in the detection of 36 odor-active peaks with flavor dilution (FD) factors between 10 and 5000. Thirty-six potent odorants were identified from 36 odor-active peaks by gas chromatography/mass spectrometry (GC/MS) and/or the multidimensional GC/MS (MDGC/MS) system. Among these components, 4-methoxy-2-methyl-2-butanethiol (meaty), (Z)-1, 5-octadien-3-one (metallic), 4-mercapto-4-methyl-2-pentanone (meaty), (E,E)-2,4-decadienal (fatty), beta-damascone (honey-like), beta-damascenone (honey-like), (Z)-methyl jasmonate (floral), and indole (animal-like) showed the highest FD factors. Therefore, these odorants were the most important 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 compounds in the green tea.
Kumazawa
K
K
Material Research and Development Laboratories, Ogawa and Company, Ltd., 1-2 Taiheidai Shoocho, Katsuta-gun, Okayama 709-4321, Japan.
Masuda
H
H
D008401:Gas Chromatography-Mass Spectrometry; D006139:Guaiacol / Q000031:analogs & derivatives* / Q000032:analysis; D006801:Humans; D007564:Japan; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D012903:Smell; D013662:Tea; D014753:Vinyl Compounds / Q000032:analysis*; D014835:Volatilization
D010936:Plant Extracts; D013662:Tea; D014753:Vinyl Compounds; D006139:Guaiacol; C526552:2-methoxy-4-vinylphenol