2019Journal article

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Hui Ru Tan, Hazel Lau, Shao‐Quan Liu, Lay Peng Tan, Shunichi Sakumoto, Benjamin Lassabliere, Kwong-Chee Leong, Jingcan Sun, Bin Yu

LWT

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Abstract

Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavour evaporation (SAFE), and then analysed using gas chromatography-mass spectrometry (GC-MS). The aroma-active compounds in each type of green tea were identified by aroma extract dilution analysis (AEDA) of its SAFE extract. The odourants exhibiting the highest flavour dilution (FD) factor of 27 in Sencha were indole and methional. For Matcha, nonanal had the highest FD factor of 243. The odourant in Gyokuro with the highest FD factor of 27 was indole. For Hojicha, the odour-active compounds exhibiting high FD factor of 729 and 243 were 2,3-diethylpyrazine and 2,3-diethyl-5-methylpyrazine, respectively. Sensory evaluation was then done on the SAFE extract to understand the overall aroma profile of each type of green tea. Based on sensory evaluation results, steamed green teas (Sencha, Matcha, and Gyokuro) had leafier and higher floral notes while roasted green tea (Hojicha) showed higher roasty and woody notes. Finally, principal component analysis (PCA) of data obtained from GC-MS analysis demonstrated marked separation of these four types of Japanese green tea.

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

Aroma, flavor and sensory Authenticity and analytical methods Skin, oral and dental

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

Keywords and subject terms

Japanese green tea tea aroma sencha matcha aroma-active compounds indole methional nonanal pyrazine flavor dilution factor aroma profile sensory evaluation

Cite this study

Hui Ru Tan, Hazel Lau, Shao‐Quan Liu, Lay Peng Tan, Shunichi Sakumoto, Benjamin Lassabliere, … Bin Yu. (2019). Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry. LWT. https://doi.org/10.1016/j.lwt.2019.03.054

DOI: 10.1016/j.lwt.2019.03.054 · Cited by 101 (OpenAlex)

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