A Comparison of the Volatile Compounds in Several Green Teas

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概要

• 論文の詳細を見る

• Differences in the aromas of steamed green teas are due to the cultivars, the climate and the production process. We compare the volatile compounds found in steamed green tea of the same cultivar (cv. Yabukita (Camellia sinensis var. sinensis)) but produced in different places (Saitama, Shizuoka, Mie, Nara, Kyoto, Saga and Miyazaki prefectures). A total of 75 volatile compounds were identified by GC and GC/MS. The results showed observed differences in the quantities of these compounds. Principal component analysis (PCA) was performed for the GC data to investigate the relationship between green teas from different places. Each green tea was found to contain certain characteristic compounds.

• 社団法人　日本食品科学工学会の論文
• 2005-02-01

著者

• Fujimori Takane

  Analysis Research Department Soda Aromatic Co. Ltd.

• Hattori Shoji

  Analysis Research Department Soda Aromatic Co. Ltd.

• TAKAGAKI Hitoshi

  Analysis Research Department, Soda Aromatic Co., Ltd.

• Takagaki Hitoshi

  Analysis Research Department Soda Aromatic Co. Ltd.

関連論文

• Identification of Volatile Compounds which Enhance Odor Notes in Japanese Green Tea using the OASIS (Original Aroma Simultaneously Input to the Sniffing port) method
• A Comparison of the Volatile Compounds in Several Green Teas
• Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method (OASIS)
• Flavor Analysis and Noh Art

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