Methyl Anthranilate is the Cause of Cultivar-Specific Aroma in the Japanese Tea Cultivar ‘Sofu’

Sawai, Yusuke; Yamaguchi, Yuichi; Tanaka, J.

doi:10.6090/jarq.38.271

Cited by 12 publications

(8 citation statements)

References 12 publications

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“…Green teas from Northeast Asia (China, Japan and Korea), the most common growers of green tea in international trade, typically had linalool, hexanal and nonanal, which will provide green and floral aromas. These compounds have been reported by others [36,43,44] from samples produced in the same region. Additionally, about half of the Chinese green teas had geraniol, benzaldehyde and jasmone.…”

Section: Resultssupporting

confidence: 83%

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Volatile Aroma Compounds in Various Brewed Green Teas

Lee

Chambers

et al. 2013

Molecules

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Abstract:This study identifies and semi-quantifies aroma volatiles in brewed green tea samples. The objectives of this study were to identify using a gas chromatograph-mass spectrometer (GC-MS) paired with a headspace solid-phase micro-extraction (HS-SPME) the common volatile compounds that may be responsible for aroma/flavor of the brewed liquor of a range of green tea samples from various countries as consumed and to determine if green teas from the same region have similarities in volatile composition when green tea samples are prepared for consumption. Twenty-four green tea samples from eight different countries were brewed as recommended for consumer brewing. The aroma volatiles were extracted by HS-SPME, separated on a gas chromatograph and identified using a mass spectrometer. Thirty-eight compounds were identified and the concentrations were semi-quantified. The concentrations were lower than those reported by other researchers, probably because this research examined headspace volatiles from brewed tea rather than solvent extraction of leaves. No relationship to country of origin was found, which indicates that other factors have a greater influence than country of origin on aroma.

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Section: Resultssupporting

confidence: 83%

“…About half of the Japanese green teas also had toluene and β-ionone. Toluene [40] and β-Ionone [12,44] have been reported in teas from Japan. Approximately 65% of Chinese green teas had β-ionone [25].…”

Section: Resultsmentioning

confidence: 99%

Volatile Aroma Compounds in Various Brewed Green Teas

Lee

Chambers

et al. 2013

Molecules

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“…The Camellia sinensis var . assamica and its progenies, such as cultivars “Shizu-Inzatsu 131”, “Sofu” and “Fujikaori”, for Japanese green tea processing contain a specific volatile, methyl anthranilate [43]. The black tea made from var.…”

Section: Variation Of Aromatic Volatiles Between Tea Cultivarsmentioning

confidence: 99%

Recent Advances in Volatiles of Teas

Zheng

Li³

et al. 2016

Molecules

156

116

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Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relationship of active-aroma volatiles with the sensory qualities of tea are also discussed in the present paper.

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“…Moreover, an additional 10 volatiles were detected in ST only, but not in NT (Figure 3(c)). The majority of these compounds are common tea volatiles [2,27] and all of them were found to be abundant in JF (Figure 3(d)) (except for geraniol and several other compounds) as reported previously [19]. However, a direct abundance comparison of the volatiles detected from tea infusions with those from fresh jasmine flowers was not adequate, due to inconsistent volatile sampling methods applied in this study and the unknown release efficiencies of individual volatiles from solid plant matrix to the headspaces of the volatile sources.…”

Section: Scenting Enhanced Volatiles In Scented Greenmentioning

confidence: 99%

Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

Shen

Rana

et al. 2017

Journal of Food Quality

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Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers) ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived (Z)-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.

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Methyl Anthranilate is the Cause of Cultivar-Specific Aroma in the Japanese Tea Cultivar ‘Sofu’

Cited by 12 publications

References 12 publications

Volatile Aroma Compounds in Various Brewed Green Teas

Volatile Aroma Compounds in Various Brewed Green Teas

Recent Advances in Volatiles of Teas

Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

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