2025Journal article

Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha.

Zhang Y, Wu X, Shi Y, Qu F, Qi D, Qian W, Zhang X, Hu J

Food research international (Ottawa, Ont.)

Abstract

The distinctive seaweed-like aroma is a typical flavor characteristic of high-grade Shandong matcha. To obtain a sample of strong seaweed aroma extracted from matcha, high-grade Shandong matcha made from fresh leaves of Camellia sinensis cv. Zhongcha 108 was steeped at 70 °C with a 1:6 tea to water ratio. A total of 11 volatile components that contribute significantly to the aroma of Shandong matcha were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME-GC/MS) and gas chromatography mass spectrometry combined with olfaction (GC-O-MS). These volatile components include dimethyl sulfide (DMS), α-Ionone, hexanal, benzaldehyde, (E)-β-ionone, (E, E)-2,4-heptadienal, (Z)-2-penten-1-ol, 1-penten-3-ol, β-cyclocitral, 3-methyl butanal, Nonanal. Further aroma recombination and omission experiments reveal that DMS (P < 0.001), α-ionone (P < 0.001), hexanal (0.001 < P < 0.01), benzaldehyde (0.001 < P < 0.01), and (E)-β-ionone (0.01 < P < 0.05) are key contributors to the seaweed fragrance, with DMS and α-Ionone being the main aroma components. This study identified the key aroma compounds of seaweed-like in Shandong matcha, explored the synergistic and antagonistic effects between these aroma components, and provided a theoretical basis for the quality control and scientific brewing of Shandong matcha.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Chemical / analytical

Measuring what is in matcha, or how to detect it.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Aroma, flavor and sensory Authenticity and analytical methods

Matcha is a main subject here (named in the title).

Cite this study

Zhang Y, Wu X, Shi Y, Qu F, Qi D, Qian W, … Hu J. (2025). Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.115945

DOI: 10.1016/j.foodres.2025.115945 · PubMed ID: 39986789 · Cited by 13 (OpenAlex)

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