Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

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• 作者：Tsuyoshi Katsuno ; Hisae Kasuga ; Yumi Kusano ; Yoshihiro Yaguchi ; Miho Tomomura ; Jilai Cui ; Ziyin Yang ; Susanne Baldermann ; Yoriyuki Nakamura ; Toshiyuki Ohnishi ; Nobuyuki Mase ; Naoharu Watanabe
• 关键词：LTPGT ; low temperature processed green tea ; NTPGT ; normal temperature processed green tea ; FD ; factor of dilution value ; GC&ndash ; MS/O ; gas chromatography&ndash ; mass spectroscopy&ndash ; olfactometry determination ; AEDA ; aroma extraction and dilution analysis ; HR-MS ; high resolution mass spectroscopy ; ESI ; electrospray ionisation ; HIPV ; herbivore-induced plant volatiles
• 刊名：Food Chemistry
• 出版年：1 April, 2014
• 年：2014
• 卷：148
• 期：Complete
• 页码：388-395
• 全文大小：549 K

文摘

We produced low temperature (15 掳C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 掳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鈥檚 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 [¹⁵N]indole and [¹⁵N]oxygenated indoles (OX-indoles) were produced from [¹⁵N]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.