紅茶香気の強化に関する研究 (その3) : 紅茶の揮発性カルボニル化合物の質的相違について

概要

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In order to make clear the qnalitative difference of the constituents of volatile carbonyl compound (VCC) of black tea having good or bad aroma, the absorption spectra of the 2, 4-dinitrophenylhydrazone of VCC (VCC-hydrazone), which were obtained by distilling the essential oil into 2, 4-dinitrophenylphydrazine solution, were studied.<BR>As the spectra of VCC-hydrazone of black teas were all similar (Fig. 3), it was supposed that the constituents of black tea were same qualitatively but merely different in quantity.<BR>When the VCC-hydrazone was made alkaline by KOH, the color of VCC-hydrazone of good aroma turned to purple, and that of bad aroma to red.<BR>By investigating the solubility in petroleum benzine and the column chromatography, it was supposed that the petroleum benzine soluble fraction of VCC-hydrazone turned its color to red with alkali and was consisted of 2, 4-dinitrophenylrydrazone of aldehyde and petroleum benzine insoluble fraction turned to purple and was consisted of hydrazone of ketone likely presumed.