2016Journal articleFree to read
Hasegawa T, Shimada Y, Saito H, Fujihara T, Haraguchi K, Takahashi A, Nakajima K
Natural product communications
There are many varieties of tea (Camellia sinensis) obtained by different processing methods. In Japan, sencha tea has been used to brew beverages f6r centuries, and tencha leaves are used to make powdered green tea, matcha, which is used as an important food additive to impart the odor of green tea. We investigated the differences between the odors of sencha and tencha and their aroma profiles. We used our new technique to evaluate the odor of green tea, based on the theory that the aroma characteristics of materials arise from the interactions of groups of compounds with similar structures. Hexane extracts from sencha and tencha leaves were analyzed by gas chromatography-olfactometry. We detected several important compounds for tencha. The hexane extracts were separated by distillation, and groups of compounds with different boiling points were obtained. We investigated the group of high-boiling point constituents, which had a matcha-like odor and consisted of a group of odor constituents common to sencha and tencha. Tencha had a characteristic seaweed-like odor, and the low-boiling point constituents caused the differences in the tencha and sencha odors.
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Study type
Chemical / analytical
Measuring what is in matcha, or how to detect it.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the keywords).
Hasegawa T, Shimada Y, Saito H, Fujihara T, Haraguchi K, Takahashi A, Nakajima K. (2016). Characteristic Aroma Features of Tencha and Sencha Green Tea Leaves Manufactured by Different Processes. Natural product communications. https://doi.org/10.1177/1934578x1601100835
DOI: 10.1177/1934578x1601100835 · PubMed ID: 30725584 · Cited by 9 (OpenAlex)
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