Changes in Aroma Components during Roasting of Green Tea

Comparison of the Odor Concentrates by SDE and Adsorptive Column Method from Green Tea Infusion

“…Many authors (Hara and Kubota, 1982; Wright and Fishwick, 1979; Owuor et al, 1990) reported that aliphatic alcohols and aldehydes resulted from oxidative degradation of unsaturated fatty acid. We, however, ascertained few alcohols and aldehydes resulted from unsaturated fatty acids by SDE but they did result from the superoxides of unsaturated fatty acids.…”

Green and semi-fermented teas

“…Terpene Index (TI) = Linalooll(Linalool + Geraniol) .7 Comparison of the aroma volatiles from Sen-cha (steamed, unshaded green tea) and Kamairi-cha (pan-fired green tea) (Hara and Kubota, 1974). Peak identification: 1, pent-1-en-3-ol; 2, 1-pentanol; 3, E-2-penten-1-ol; 4, hexanol; 5, Z-3-hexenol; 6, nonanol; 7, linalool oxide, E-furanoid; 8, linalool oxide, Z-furanoid; 9, linalool; 10, 3, 7-dimethyl-1, 5, 7-octatrien-2-ol; 11, Z-3-hexenyl hexanoate; 12, linalool oxide, pyranoid; 13, geraniol; 14, benzylalcohol; 15, 2-phenylethanol; 16, ~-ionone and Z-jasmone; 17, nerolidol.…”

“….10 Oxidative decomposition of leaf lipid and the biosynthetic pathways for tea aroma compounds (Hatanaka et al, 1982) . Retention time Figure 13.11 Comparison of the aroma volatiles of Sen-cha (steamed, unshaded green tea) before and after re-firing at 130°C for 30 min (Hara and Kubota, 1974). Glass capillary colums (50 m) coated with PEG 20 m. Temperature programme 70 to 180°C at 2°C per minute.…”

“…13.11) (Yamanishi et al, 1973;Hara and Kubota, 1974) and . which is produced by pyrroles and pyrazines.…”

Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method (OASIS)

“…This great popularity may be due to many factors, but one of the reasons is its characteristic and complex odor. Volatile compounds of green tea have been investigated by many researchers (Hara & Kubota, 1982;Hara & Horita, 1987;Kawakami & Kobayashi, 1991;Kawakami & Yamanishi, 1981;Kobayashi, 1995;Kosuge et al, 1978;Nijssen et al, 1996;Shimoda et al, 1995a, b;Takei et al, 1976;Takeo, 1996Takeo, , 2000Yamaguchi, 2000), and over 400 volatile compounds have been reported. Some of these studies used aroma extract dilution analysis (AEDA) (Kumazawa & Masuda, 1999, 2002.…”