Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method (OASIS)

DOI 10 Citations 26 References

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  • Evaluation of Japanese green tea extract using GC/O with original aroma simultaneously input to the shiffing port method (OASIS)

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Recent studies of natural aromas have focused on only the lowest odor threshold compounds. In this study, we evaluated the volatile compounds of Japanese green tea, comparing the original aroma simultaneously input to the sniffing port method (OASIS) with the aroma extract dilution analysis method (AEDA). Geraniol, indole and linalool were classified in the low odor threshold by AEDA. Using OASIS, geraniol showed enhancement of the green character and indole showed strengthening the overall green tea odor, but linalool gave the same result as AEDA. On the other hand cis-3-hexenol, decanal and β-ionone were classified in the high odor threshold by AEDA, OASIS showed enhancement of the green, tea-leafy, and sweet characters respectively. We added these compounds to a Japanese green tea infusion and evaluated it. The results showed great similarity to the OASIS results. In conclusion, OASIS is an effective technique by which to evaluate mixtures of volatile compounds with original aromas.<br>

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Details 詳細情報について

  • CRID
    1390282679430706816
  • NII Article ID
    10012001478
  • NII Book ID
    AA11320122
  • DOI
    10.3136/fstr.9.350
  • COI
    1:CAS:528:DC%2BD2cXjtlyis7g%3D
  • ISSN
    18813984
    13446606
    http://id.crossref.org/issn/13446606
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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