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 journalArticlepeer-review

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 - 2010

All Science Journal Classification (ASJC) codes

  • Food Science

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