Tan, Hui Ru; Lau, Hazel; Liu, Shao Quan; Tan, Lay Peng; Sakumoto, Shunichi; Lassabliere, Benjamin; Leong, Kwong-Chee; Sun, Jingcan; Yu, Bin published the artcile< Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry>, Quality Control of 104-76-7, the main research area is green tea odorant gas chromatog mass spectrometry olfactometry Japan.
Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted sep. by headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE), and then analyzed using gas chromatog.-mass spectrometry (GC-MS). The aroma-active compounds in each type of green tea were identified by aroma extract dilution anal. (AEDA) of its SAFE extract The odourants exhibiting the highest flavor dilution (FD) factor of 27 in Sencha were indole and methional. For Matcha, nonanal had the highest FD factor of 243. The odourant in Gyokuro with the highest FD factor of 27 was indole. For Hojicha, the odor-active compounds exhibiting high FD factor of 729 and 243 were 2,3-diethylpyrazine and 2,3-diethyl-5-methylpyrazine, resp. Sensory evaluation was then done on the SAFE extract to understand the overall aroma profile of each type of green tea. Based on sensory evaluation results, steamed green teas (Sencha, Matcha, and Gyokuro) had leafier and higher floral notes while roasted green tea (Hojicha) showed higher roasty and woody notes. Finally, principal component anal. (PCA) of data obtained from GC-MS anal. demonstrated marked separation of these four types of Japanese green tea.
LWT–Food Science and Technology published new progress about Flavor. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Quality Control of 104-76-7.
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