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

研究成果: Contribution to journalArticle査読

1 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)171-174
ページ数4
ジャーナルNippon Shokuhin Kagaku Kogaku Kaishi
57
4
DOI
出版ステータス出版済み - 2010

All Science Journal Classification (ASJC) codes

  • 食品科学

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