著者

水上 裕造 山口 優一

出版者

日本茶業学会

雑誌

茶業研究報告 (ISSN:03666190)

巻号頁・発行日

vol.2009, no.107, pp.107_81-107_84, 2009-06-30 (Released:2011-12-09)

参考文献数

7

被引用文献数

9 1

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This research aims to identify key odorants in withering-flavored green tea. Application of the aroma extract dilution analysis using the volatile fraction of green tea and withering-flavored green tea revealed 25 and 35 odor-active peaks with the flavor dilution factors of≥4, respectively. 4-mercapto-4-methylpentan-2-one, (E)-2-nonenal, linalool, (E,Z)-2,6-nonadienal and 3-methylnonane-2,4-dione were key odorants in green tea with the flavor dilution factor of≥16. As well as these 5 odorants, 1-octen-3-one, β-damascenone, geraniol, β-ionone, (Z)-methyljasmonate, indole and coumarine contributed to the withering flavor of green tea.