The objective of this study was to establish a new approach that could be used to characterize trace levels of 4-mercapto-4-methyl-2-pentanone (MMP) in Japanese green tea (Sen-cha). MMP included in the headspace of the powdered tea leaf was extracted using a Solid-Phase Microextraction (SPME) fiber, and subsequently, the determination of MMP in Sen-cha was achieved by Gas Chromatography-Mass Spectrometry (GC-MS) with Selected Ion Monitoring (SIM). To efficiently extract MMP from Sen-cha, the effect of the fiber composition, extraction temperature and time, sample amount, solvent and moisture present in the matrix were investigated, and then the optimum extraction conditions were selected. The calibration curve, which was obtained by the standard addition method, for MMP ranging from 0 to 2.0 ppb showed good linearity, and the difference in the matrix was only slightly affected by this analytical procedure. Therefore, this simple and rapid analytical method proved effective in determining trace levels of MMP in various Sen-cha products by the standard addition method using the same slope of the calibration curve. In addition, based on application of this new analytical technique for the characterization of MMP in Sen-cha, the total flavor intensities of Sen-cha were determined to have a close relationship to the amount of MMP, and its amounts were assumed to be dependent on the steaming conditions of the fresh tea leaves during Sen-cha production.Keywords: green tea, sen-cha, 4-mercapto-4-methyl-2-pentanone, SPME, GC-MS, selected ion monitoring, manufacturing process *To whom correspondence should be addressed. E-mail: kumazawa.kenji@ogawa.net
IntroductionThe quality of the Japanese green tea (Sen-cha) product is due to many factors, one of the most important being its flavor. The flavor from spring green tea (first crop), considered the highest quality, has a characteristic green note, and 4-mercapto-4-methyl-2-pentanone (MMP) is one of the key odorants for this high quality flavor of the Japanese green tea (Sen-cha) (Kumazawa and Masuda, 1999). Because MMP has a very low odor threshold and characteristic green note, accompanied by a slightly meaty odor, it can be expected to be related to the high quality flavor of Sen-cha, despite its trace levels. In our previous study, it was clarified that the amount of MMP in Sen-cha was affected by the firing condi-