title: Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.
abstract: This research aims to optimize roasted green tea (Houjicha) processing by using roasting treatments to achieve acrylamide mitigation without compromising the quality. 2-Ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine were identified as potent odorants by aroma extract dilution analysis. In preliminary sensory experiments, the desirable Houjicha flavor was produced in products roasted at 160 degrees C for 30 min and at 180 degrees C for 15 min. Under these conditions, potent odorants were formed at levels adequate for contributing to the Houjicha flavor. Acrylamide amounts in tea infusions were 2.0 and 4.0 microg/L by roasting at 160 degrees C for 30 min and at 180 degrees C for 15 min, respectively. Compared to roasting at 180 degrees C, the degradation of tea catechins was suppressed by roasting at 160 degrees C. Hence, roasting at 160 degrees C for is recommended for Houjicha processing for acrylamide mitigation, formation of potent odorants, and suppression of degradation of tea catechins.
authors.affiliation: National Institute of Vegetable and Tea Science, 2769 Kanaya, Shimada, Shizuoka 428-8501, Japan. myuzo@affrc.go.jp
authors.forename: Yuzo
authors.initials: Y
authors.lastname: Mizukami
authors.forename: Yusuke
authors.initials: Y
authors.lastname: Sawai
authors.forename: Yuichi
authors.initials: Y
authors.lastname: Yamaguchi
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D028241:Camellia sinensis / Q000737:chemistry*; D002392:Catechin / Q000032:analysis*; D006358:Hot Temperature; D006801:Humans; D009812:Odorants / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry*; D013649:Taste; D013662:Tea / Q000737:chemistry
chemical_list: D013662:Tea; D020106:Acrylamide; D002392:Catechin