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Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage
Tsuyoshi Katsuno1, Hisae Kasuga, Yumi Kusano
1Graduate School of Science and Technology, Shizuoka University, 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan; Shizuoka Prefectural Research Institute of Agriculture and Forestry, Tea Research Center, 1709-11 Kurasawa, Kikugawa, Shizuoka 439-0002, Japan.
Abstract:
We produced low temperature (15 °C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 °C, and Sencha had no storing process. Sensory evaluation showed LTPGT had higher levels of floral and sweet odorants than NTPGT and Sencha. Aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry indicated LTPGT had 12 aroma compounds with high factor dilution values (FD). Amongst LTPGT's 12 compounds, indole, jasmine lactone, cis-jasmone, coumarin, and methyl epijasmonate contributed to floral, fruity and sweet characters. In particular, indole increased initially, peaking at 16 h, then gradually decreased. Feeding experiments suggested [(15)N]indole and [(15)N]oxygenated indoles (OX-indoles) were produced from [(15)N]anthranilic acid. We proposed the increase in indole was due to transformation of anthranilic acid during the 16 h storage and the subsequent decline in indole level was due to its conversion to OX-indoles.
