漬物茶碁石茶と阿波晩茶の香気特性

DOI Web Site 被引用文献6件

書誌事項

タイトル別名
  • Flavor constituents of pickled tea : Goishi-cha and Awa-cha.
  • ツケモノ チャゴイシ チャ ト アワ バンチャ ノ コウキ トクセイ
公開日
1987
DOI
  • 10.1271/nogeikagaku1924.61.345
公開者
公益社団法人 日本農芸化学会

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説明

The aroma constituents of Goishi-cha and Awa-cha manufactured by a pickling process similar to that for Miang, Niang and Letpet of Southeast Asia were analyzed by GC-MS. The aroma concentrates from both our tea samples showed a characteristic pickling flavor. Their aroma bases were: (Z)-3-hexenol, linalool and its oxides, methyl salicylate, benzyl alcohol, 2-phenylethanol, acetic acid and 4-ethylphenol. They were similar to those of fermented tea. Goishi-cha contained much more microbial metabolites and had a higher characteristic pickling aroma than Awa-cha. Through this analysis, 12 compounds were newly identified in the tea aroma: methyl lactate, acetoin, 2-methyl-1-penten-3-ol, 3-methyl-2-buten-1-ol, 2-heptanol, 3-octanol, (E)-2-octenol, 4-methylguaiacol, 1, 2, 3-trimethoxybenzene, 4-ethylphenol, 2, 6-dimethoxyphenol and methyl 11-hexadecenoate. They were shown to be microbial metabolites and to have a fermentative flavor and moldy odor. The degraded products of carotinoids by solar-drying were larger in Awa-cha than in Goishi-cha, and they seem to contribute to the withered leaf aroma of Awa-cha.

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