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Food Chem

Title:		Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis
Author(s):		Sasaki T; Koshi E; Take H; Michihata T; Maruya M; Enomoto T;
Address:		"Chemistry/Food Department, Industrial Research Institute of Ishikawa, Kanazawa, Ishikawa 920-8203, Japan. Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan. Maruhachi Seichajo Co., Ltd., Kaga, Ishikawa, 922-0331, Japan. Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan. Electronic address: enomoto@ishikawa-pu.ac.jp"
Journal Title:		Food Chem
Year:		2017
Volume:		20161001
Issue:
Page Number:		177 - 183
DOI:		10.1016/j.foodchem.2016.09.208
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Roasted stem tea has a characteristic flavour, which is obtained by roasting tea stems, by-product of green tea production. This research aims to understand the characteristic odorants in roasted stem tea by comparing it to roasted leaf tea. We revealed potent odorants in commercial roasted stem tea using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry with aroma extract dilution analysis (AEDA). The difference between roasted stem and leaf tea derived from the same tea plants were investigated using GC-MS. Pyrazine compounds exhibited a roasted odour and high flavour dilution (FD) factors, as determined via AEDA. Roasted stem tea was richer in these pyrazines than roasted leaf tea. Geraniol and linalool exhibited high FD factors and a floral odour, and roasted stem tea was richer in these compounds than roasted leaf tea. These results may have a positive impact on the development of tea products"
Keywords:		"Chromatography, Gas/*methods Gas Chromatography-Mass Spectrometry/*methods Odorants/*analysis Olfactometry/*methods Plant Stems/chemistry Tea/*chemistry Gas chromatography-olfactometry Odorant Roasted tea Stem tea;"
Notes:		"MedlineSasaki, Tetsuya Koshi, Erina Take, Harumi Michihata, Toshihide Maruya, Masachika Enomoto, Toshiki eng England 2016/11/20 Food Chem. 2017 Apr 1; 220:177-183. doi: 10.1016/j.foodchem.2016.09.208. Epub 2016 Oct 1"