Analysis of Key Low-Boiling-Point Odorants in Matcha by Solid-Phase Microextraction

Bibliographic Information

Other Title
  • 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

Search this article

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

References(8)*help

See more

Details 詳細情報について

Report a problem

Back to top