著者

小菅 充子 森 洋子 山西 貞 渕之上 弘子

出版者

公益社団法人 日本農芸化学会

雑誌

日本農芸化学会誌 (ISSN:00021407)

巻号頁・発行日

vol.52, no.6, pp.259-262, 1978 (Released:2008-11-21)

参考文献数

2

被引用文献数

3 5

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The aroma concentrates were prepared from the fresh tea flush of both var. Sayamakaori (a newly registered variety) and var. Yabukita (a popularized variety for green tea), and also from their made tea “Sencha.” Combined gas chromatographic-mass spectrometric analysis was performed on the four aroma concentrates, using a polar and a non-polar columns. By comparison of the chromatograms of “Sencha” from var. Sayamakaori and var. Yabukita, it was clearly recognized that the amount of nerolidol, cis-jasmone and indole were much larger in var. Sayamakaori than in var. Yabukita. On the other hand, linalool was much smaller amount in var. Sayamakaori of both fresh tea flush and “Sencha.” These facts seemed us to explain the aroma characteristics of var. Sayamakaori which is more heavier and lasting floral aroma.