Analysis of key low-boiling-point odorants in matcha by solid-phase Microextraction
2019
Mizukami, Y. (Institute of Fruit Tree and Tea Science, NARO (Japan))
An aroma extract obtained from matcha by diethyl ether extraction reproduced its characteristic aroma. However, the aroma dissipated after concentration with a Snyder column at 45℃, indicating that the key odorants of matcha are as volatile as diethyl ether. This study characterized key low-boiling-point odorants in matcha by gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS) using solid-phase microextraction (SPME). Five odorants were identified by GC-O: methanethiol, dimethyl sulfide (DMS), 2-methylpropanal (2-MP), 3-methylbutanal (3-MB), and 2-methylbutanal (2-MB). The concentrations of these key odorants (except methanethiol) were determined by GC-MS using stable isotopes: DMS (2.92-17.5 mg・/kg, 2-MP (0.06-11.1 mg・/kg), 3-MB (0.44-5.26 mg・/kg), 2-MB (0.97-7.08 mg・/kg). These key odorants would be affected by heating during manufacturing.
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