Identification of key odorants in withering-flavored green tea by aroma extract dilution analysis
2009
Mizukami, Y.(National Inst. of Vegetable and Tea Science, Shimada, Shizuoka (Japan)) | Yamaguchi, Y.
This research aims to identify key odorants in withering-flavored green tea. Application of the aroma extract dilution analysis using the volatile fraction of green tea and withering-flavored green tea revealed 25 and 35 odor-active peaks with the flavor dilution factors of = 4, respectively. 4-Mercapto-4-methylpentan-2-one, (E)-2-nonenal, linalool, (E,Z)-2,6-nonadienal and 3-methylnonane-2,4-dione were key odorants in green tea with the flavor dilution factor of = 16. As well as these 5 odorants, 1-octen-3-one, beta-damascenone, geraniol, beta-ionone, (Z)-methyljasmonate, indole and coumarine contributed to the withering flavor of green tea.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agriculture, Forestry and Fisheries Research Information Technology Center