The contributors to the differences in the odors of different grades of green tea were selected, and the relations to the odors of their infusions are discussed. D-Nerolidol, 6-methyl-α-ionone, methyl jasmonate, coumaran, indole, and coumarin were possible contributors to a typical green tea odor. 3-Hexenoic acid and methyl jasmonate along with aliphatic alcohols and aldehydes provided fresh and brisk odors. 3-Hexenoic acid, 3,5,5-trimethyl-2(5H)-furanone, and 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone gave deep and mild odors. Linalool, 2,6-dimethyl-1,3,7-octatrien-6-ol, benzeneacetaldehyde, and 3-hexenyl hexanoate afforded floral and fruity odors. 1-Ethyl-1H-pyrrole-2-carboxyaldehyde, 3-ethyl-4-methyl-1H-pyrrole-2,5-dione, 3-ethyl-3-methyl-2,5-pyrrolidinedione, coumaran, and coumarin provided burnt and sweet odors. 2-Methylbenzonitrile, 2,5-diethylphenol, and 2-ethyl-4,5-dimethylphenol afforded woody and green odors. D-Limonene, acetic acid, linalool, 2,6-dimethyl-1,3,7-octatrien-6-ol, benzeneacetaldehyde, and 3-hexenyl hexanoate gave harsh and sickening odors, while (E)-2-hexenal and (E,Z)-2,4-heptadienal gave green and sickening odors. 3-Hexenic acid and d-nerolidol provided a deep odor.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)