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Investigation of the Aroma Profile of Green Tea Leaves Using Organic Synthesis and Conventional Analytical Techniques

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Journal of Food Science and Engineering 2014年第1期4卷 10-20页

作者： Toshio Hasegawa Takashi Fujita Yasutsugu Tsukumo Takashi Fujihara Daisuke Jing Atsushi Takahashi Kenta Nakajima Graduate School of Science and Engineering Saitama University Saitama 338-8570 Japan Faculty of Science Saitama University Saitama 338-8570 Japan Green Tea Laboratory Saitama Prefectural Agriculture and Forestry Research Center Saitama 358-0042 Japan

Although many aroma components have been identified in green tea leaves, the aroma compounds contributing to green tea＇s characteristic odor.have not yet been reported. The authors recently reported that aroma components with a matcha-like odor.are present in both green tea and black tea prepared from the Sayamakaori tea cuttivar. This matcha-like odor.is similar to the odor.of commercial available matcha （high-quality powdered green tea）, and is a specific odor.feature of green tea leaves. At present, the green-tea odor.is thought to arise from the combination of a large number of constituents. Recent reports indicate that a complex interaction between olfactory receptors and odor.nts is important for the evaluation of the odor.. Taking into consideration these findings, the authors investigated the aroma profile of green tea, focusing on the characteristic molecular structures of the constituents that give matcha-like odor. Using a combination of organic synthesis and gas chromatography-mass spectrometry plus gas chromatography-olfactometry, the authors identified aroma components with matcha-like odor. in five other tea cultivars. This investigation also revealed that several compounds with a formyl group were important constituents of the aroma of green tea leaves, although the odor.of each constituent was not individually similar to the tea＇s overall aroma. The authors found for the first time a group of key components that have the matcha-like odor.

关键词： Aroma profile green tea leaves matcha-like odor formyl group aldehyde complex odor.

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