Comparison of Volatile Compounds among Different Grades of Green Tea and Their Relations to Odor Attributes

Mitsuya Shimoda, Hiroko Shigematsu, Hideki Shiratsuchi, Yutaka Osajima

Research output: Contribution to journalArticle

61 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1621-1625
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume43
Issue number6
DOIs
Publication statusPublished - Jun 1 1995

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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