不発酵茶と半発酵茶にみられる香気成分の変化

概要

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The volatile content was compared between non-fermented and semi-fermented tea made from same tea cultivar. The volatile content was lower in non-fermented tea than in semi-fermented tea. Most volatiles in semi-fermented tea might be produced by enzymatic reactions in tea leaves during the withering process before the parchment of leaves. Linalool oxides were found in the volatile oil extracted from fermented leaves but were not identified in the homogenate of fresh leaves. It was thought that the enzymatic system forming linalool oxide might be inhibited in the homogenate.
社団法人日本農芸化学会の論文