Identification of Key Odorants in Roasted Green Tea by Using Solvent-Assisted Flavor Evaporation Apparatus under High Vacuum and Application of the Aroma Extract Dilution Analysis

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  • Mizukami Yuzo
    National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization

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  • Solvent-assisted flavor evaporation装置を用いた高真空蒸留と香気エキス希釈分析法によるほうじ茶葉香気寄与成分の特定
  • Solvent-assisted flavor evaporation ソウチ オ モチイタ コウシンクウ ジョウリュウ ト コウキ エキス キシャク ブンセキホウ ニ ヨル ホウジ チャバ コウキ キヨ セイブン ノ トクテイ

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Abstract

An aroma extract of the roasted green tea was prepared by using the solvent-assisted flavor evaporation technique (10-3 Pa). An aroma extract dilution analysis applied to the volatile fraction revealed 50 odor-active peaks with the flavor dilution factors (FDf) between 10 and 10000. Among these odorants, furfuryl mercaptane and 2-vinyl-3,5-dimethylpyrazine were identified for the first time among the tea volatiles. Two odorants of 2-ethyl-3,5-dimethylpyrazine and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were the most important components of the characteristic aroma in the roasted green tea with the high FDfs of 10000. As well as these, 2-acetyl-1-pyrroline, (Z)-1,5-octadien-3-one, furfuryl mercaptane, 2,3-diethyl-5-mehylpyrazine, (E,E)-2,4-nonadienal, β-damascone and β-damascenone were also key odorants with the FDfs of 1000.

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