Flavor Constituents of Longjing Tea

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概要

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• The flavor constituents of the highest quality Longjing tea parched on a pan while the leaves were turned over by hand were identified by GC-MS, and compared with those of Japanese kamairi-cha. Seventy-six components were characterized in Longjing tea. Nine compounds were newly identified related to tea aroma ; six from both Longjing and Japanese kamairi-cha, two from Longjing only and one from Japanese kamairi-cha only. The amount of pyrazines, linalool oxides, carboxylic acids, lactones, geraniol, 2-phenylethanol and ionone compounds was larger, while the amount of cis-3-hexenol, cis-jasmone, nerolidol, indole and benzyl cyanide was much smaller in Longjing tea than in Japanese kamairi-cha. The former seven compounds seemed to contribute to its characteristically strong pan-fired aroma as well as its floral and sweet aroma.

• 社団法人 日本農芸化学会の論文

著者

• KAWAKAMI Michiko

  Ibaraki Christian Junior College

• YAMANISHI Tei

  Ochanomizu University

関連論文

• The Application of the Pouchong Tea Process to the Leaves from Tea Plants, var. assamica Dominant Hybrids
• Flavor Constituents of Longjing Tea
• Effects of Solar-withering and Turn Over Treatment during Indoor-withering on the Formation of Pouchong Tea Aroma
• The Effects on Awa-cha Flavor of Pickling and Solar-drying

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