| Title: | Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process |
| Author(s): | Katsuno T; Kasuga H; Kusano Y; Yaguchi Y; Tomomura M; Cui J; Yang Z; Baldermann S; Nakamura Y; Ohnishi T; Mase N; Watanabe N; |
| Address: | "Graduate School of Science and Technology, Shizuoka University, 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan; Shizuoka Prefectural Research Institute of Agriculture and Forestry, Tea Research Center, 1709-11 Kurasawa, Kikugawa, Shizuoka 439-0002, Japan" |
| DOI: | 10.1016/j.foodchem.2013.10.069 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "We produced low temperature (15 degrees C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 degrees C, and Sencha had no storing process. Sensory evaluation showed LTPGT had higher levels of floral and sweet odorants than NTPGT and Sencha. Aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry indicated LTPGT had 12 aroma compounds with high factor dilution values (FD). Amongst LTPGT's 12 compounds, indole, jasmine lactone, cis-jasmone, coumarin, and methyl epijasmonate contributed to floral, fruity and sweet characters. In particular, indole increased initially, peaking at 16 h, then gradually decreased. Feeding experiments suggested [(15)N]indole and [(15)N]oxygenated indoles (OX-indoles) were produced from [(15)N]anthranilic acid. We proposed the increase in indole was due to transformation of anthranilic acid during the 16 h storage and the subsequent decline in indole level was due to its conversion to OX-indoles" |
| Keywords: | Camellia sinensis/*chemistry Food Storage Gas Chromatography-Mass Spectrometry Odorants/*analysis Plant Extracts/*chemistry Tea/*chemistry Temperature Aeda Camellia sinensis Esi Fd Gc-ms/o Hipv Hr-ms Indole Ltpgt Metabolome analysis Ntpgt Odorant compound; |
| Notes: | "MedlineKatsuno, Tsuyoshi Kasuga, Hisae Kusano, Yumi Yaguchi, Yoshihiro Tomomura, Miho Cui, Jilai Yang, Ziyin Baldermann, Susanne Nakamura, Yoriyuki Ohnishi, Toshiyuki Mase, Nobuyuki Watanabe, Naoharu eng Research Support, Non-U.S. Gov't England 2013/11/23 Food Chem. 2014 Apr 1; 148:388-95. doi: 10.1016/j.foodchem.2013.10.069. Epub 2013 Oct 24" |
