Off-flavor components in stored packaged green tea.

Comparison of Volatile Compounds among Different Grades of Green Tea and Their Relations to Odor Attributes

“…Linalool and linalool oxide, which were both floral and sweet odors (Belitz and Grosch, 1987a;Wintoch, 1993), were found in low grade Sen-cha in higher levels. Hara et al (1987) reported that 2,6dimethyl-1,3,7-octatrien-6-ol resulted from 2,6-dimethyl-3,7-octatriene-2,6-diol by a dehydration during the heating process. Concentrations of three isomers of linalool oxides in Gyokuro were lower than those in Sencha teas, but their threshold values (3.6-7.0 ppm) were much higher than the quantitative values in green teas (Beritz and Grosch, 1987b).…”

“…On volatile compounds of green tea, many investigations have been carried out to determine important contributors to its aroma (Kawakami et al, 1981; Kosuge et al, 1978; Nguyen and Yamanishi, 1975; Takei et al, 1976;Yamaguchi and Shibamoto, 1981;Yamanishi, 1978) and also to reveal the deterioration of aroma during storage (Hara and Kubota, 1982;Hara et al, 1987;Horita, 1987). A large number of volatile compounds have been identified, and current investigations are concerned with minor or labile components that have not been reported yet in spite of their sensory importance.…”

Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques

“…To the best of our knowledge, only a few researches have been reported on off-flavors in tea (Dai et al, 2020;Hara et al, 1987;Tao et al, 2021). Among them, Hara et al (1987) reported that improper firing process was suggested to be one reason of sensory defects of green tea products.…”

“…To the best of our knowledge, only a few researches have been reported on off-flavors in tea (Dai et al, 2020;Hara et al, 1987;Tao et al, 2021). Among them, Hara et al (1987) reported that improper firing process was suggested to be one reason of sensory defects of green tea products. Volatile substances formed from firing are 2-methylpyrazine and 1-ethyl-2-formylpyrrole that emit a roasty odor quality and were considered important off-flavor compounds in green tea by the application of gas chromatography-flame ionization detection (GC-FID).…”

“…Milliard reactions during drying or baking process produce a variety of pyrazines with roasty odor note (Ho et al., 2015). However, improper stored or processed tea is tainted with off‐flavors that may be transferred into the final tea product and lead to consumers rejecting the tea (Hara et al., 1987). The tea‐derived compounds contributing to the unique flavor of tea have been increasingly studied in detail since the 1930s.…”