Analysis of Key Low-Boiling-Point Odorants in Matcha by Solid-Phase Microextraction
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- Mizukami Yuzo
- Institute of Fruit Tree and Tea Science, NARO
Bibliographic Information
- Other Title
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- 固相マイクロ抽出法を用いた抹茶に含まれる低沸点成分の分析
- コソウ マイクロ チュウシュツホウ オ モチイタ マッチャ ニ フクマレル テイフッテン セイブン ノ ブンセキ
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Description
<p>An aroma extract obtained from matcha by diethyl ether extraction reproduced its characteristic aroma. However, the aroma dissipated after concentration with a Snyder column at 45 ℃, indicating that the key odorants of matcha are as volatile as diethyl ether. This study characterized key low-boiling-point odorants in matcha by gas chromatography–olfactometry (GC-O) and GC–mass spectrometry (GC-MS) using solid-phase microextraction (SPME). Five odorants were identified by GC-O: methanethiol, dimethyl sulfide (DMS), 2-methylpropanal (2-MP), 3-methylbutanal (3-MB), and 2-methylbutanal (2-MB). The concentrations of these key odorants (except methanethiol) were determined by GC-MS using stable isotopes: DMS (2.92–17.5 mg·kg-1), 2-MP (0.06–11.1 mg·kg-1), 3-MB (0.44–5.26 mg·kg-1), 2-MB (0.97–7.08 mg·kg-1). These key odorants would be affected by heating during manufacturing.</p>
Journal
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- Chagyo Kenkyu Hokoku (Tea Research Journal)
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Chagyo Kenkyu Hokoku (Tea Research Journal) 2019 (128), 23-29, 2019-12-31
Japanese Society of Tea Science and Technology
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Details 詳細情報について
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- CRID
- 1390290617367892992
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- NII Article ID
- 130008139185
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- NII Book ID
- AN00143344
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- ISSN
- 1883941X
- 03666190
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- NDL BIB ID
- 030209229
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL Search
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed