Characteristics of aroma compounds in mixed fermented tea containing green tea and loquat leaves

Yuji Miyata, Takashi Tanaka, Masayuki Noda, Kei Tamaya, Toshiro Matsui, Shoko Nishizono, Shizuka Tamaru, Kazunari Tanaka

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

To clarify the aroma characteristics of fermented tea manufactured by mixed kneading of the third crop of green tea leaves and loquat leaves (mixed fermented tea), we measured the aroma components by gas chromatography/mass spectroscopy. (Z)-3-hexen-l-ol acetate, which was not a component found in green or loquat tea, was detected in the mixed fermented tea. Geraniol was the most abundant aroma component in the mixed fermented tea. A relatively large amount of benzaldehyde, benzylalcohol and nerolidol was detected in the mixed fermented tea compared to that in black, green and loquat teas. These results suggest that the aroma components of the mixed fermented tea were produced during fermentation after the mixture of green tea and loquat leaves.

Original languageEnglish
Pages (from-to)171-174
Number of pages4
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume57
Issue number4
DOIs
Publication statusPublished - Jun 21 2010

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green tea
Tea
odor compounds
tea
leaves
odors
kneading
benzaldehyde
geraniol
gas chromatography
Gas Chromatography
acetates
fermentation
Fermentation
mass spectrometry
Mass Spectrometry
Acetates
crops

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Characteristics of aroma compounds in mixed fermented tea containing green tea and loquat leaves. / Miyata, Yuji; Tanaka, Takashi; Noda, Masayuki; Tamaya, Kei; Matsui, Toshiro; Nishizono, Shoko; Tamaru, Shizuka; Tanaka, Kazunari.

In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 57, No. 4, 21.06.2010, p. 171-174.

Research output: Contribution to journalArticle

Miyata, Yuji ; Tanaka, Takashi ; Noda, Masayuki ; Tamaya, Kei ; Matsui, Toshiro ; Nishizono, Shoko ; Tamaru, Shizuka ; Tanaka, Kazunari. / Characteristics of aroma compounds in mixed fermented tea containing green tea and loquat leaves. In: Nippon Shokuhin Kagaku Kogaku Kaishi. 2010 ; Vol. 57, No. 4. pp. 171-174.
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