2021Journal articleFree to read
Yuzo Mizukami
Chagyo Kenkyu Hokoku (Tea Research Journal)
世界的な抹茶需要により，外国での抹茶生産が増え，輸出戦略の構築のためには国産抹茶の特徴を把握する必要がある。本研究では香りに着目し，国産抹茶と外国産抹茶の香りを区別する香気寄与成分を主成分分析により特定し，抹茶の香りに重要な低沸点成分とともに定量した。その結果，低沸点成分であるdimethyl sulfide，methyl aldehydes (2-methyl propanal, 3-methyl butanal, 2-methyl butanal)，主成分分析により国産抹茶の特徴を表す成分として特定された 2-acetyl-1-pyrrolineとfuraneolは国産抹茶に多く含まれ，国産抹茶の香りを形成する重要な香気寄与成分であった。これらの成分は加熱香気成分であるが，加熱だけでなく前駆物質であるアミノ酸等の含有量を左右する被覆や肥培管理の影響も受けると考えられる。高い質の抹茶生産のためには，国産抹茶の特徴香気寄与成分を指標とした品質管理が必要である。
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Other / not stated
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Topics
Matcha is a main subject here (named in the title).
Yuzo Mizukami. (2021). Characteristic Odorants Isolated from Japanese Matcha Compared to that Produced in Foreign Countries. Chagyo Kenkyu Hokoku (Tea Research Journal). https://doi.org/10.5979/cha.2021.132_55
DOI: 10.5979/cha.2021.132_55 · Cited by 2 (OpenAlex)
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