2017Journal article

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques.

Baba R, Amano Y, Wada Y, Kumazawa K

Journal of agricultural and food chemistry

Abstract

The odorants contributing to the characteristic aroma of matcha were investigated by analysis of the headspace samples and the volatile fractions prepared by a combination of solvent extraction and the SAFE techniques using three matcha powders of different grades (high, medium, and low). Gas chromatography–olfactometry of the headspace samples (GCO-H) and aroma extract dilution analysis (AEDA) applied to the volatile fractions revealed 16 (FD factor ≥1) and 39 (FD factor ≥4 3 ) odor-active peaks, respectively. Among them, 14 and 37 of the odorants, most of which were newly detected in matcha, were identified or tentatively identified by GC-MS and GC-O, respectively. By comparing the perceived odorants of three matcha powders, it was revealed that eight compounds with sweet, green, metallic, and floral notes showed high flavor dilution (FD) factors irrespective of the grades. In addition, some odorants were suggested to influence the characteristic aroma of each grade. Furthermore, trans -4,5-epoxy-( E )-2-decenal, one of the potent odorants of matcha, was revealed to exist as a racemic mixture in matcha. This result suggested that trans -4,5-epoxy-( E )-2-decenal is formed by a nonenzymatic reaction in matcha, different from that in black tea, and that the unique manufacturing process of matcha has a close connection with its formation.

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 Processing, milling and quality

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

Keywords and subject terms

4,5-epoxy-(E)-2-decenal AEDA GCO-H aroma flavor green tea matcha aroma-active compounds volatile compounds flavor dilution factor racemic mixtures non-enzymatic reactions

Cite this study

Baba R, Amano Y, Wada Y, Kumazawa K. (2017). Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.7b00421

DOI: 10.1021/acs.jafc.7b00421 · PubMed ID: 28343386 · Cited by 63 (OpenAlex)

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