| Title: | Identification of potent odorants in Japanese green tea (Sen-cha) |
| Address: | "Material Research and Development Laboratories, Ogawa and Company, Ltd., 1-2 Taiheidai Shoocho, Katsuta-gun, Okayama 709-4321, Japan" |
| ISSN/ISBN: | 0021-8561 (Print) 0021-8561 (Linking) |
| Abstract: | "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" |
| Keywords: | Gas Chromatography-Mass Spectrometry Guaiacol/*analogs & derivatives/analysis Humans Japan Odorants/*analysis Plant Extracts/analysis *Smell *Tea Vinyl Compounds/*analysis Volatilization; |
| Notes: | "MedlineKumazawa, K Masuda, H eng 1999/12/22 J Agric Food Chem. 1999 Dec; 47(12):5169-72. doi: 10.1021/jf9906782" |
