2015Journal articleFree to read
Kenji Haraguchi
Journal of Japan Association on Odor Environment
抹茶は中国を起源とし，日本には約800年以上前に伝わった．飲料としてだけでなく，文化としての茶道が確立するなど，日本で独自の発展を遂げた．生産方法においても改良が積み重ねられ，被覆栽培やてん茶機による製造技術が完成した．抹茶の香りの特徴は，被覆栽培によって茶葉中のアミノ酸やカロテノイド含量が高まり，これらが前駆体となって覆い香のジメチルスルフィドやヨノン系の香気成分が生成することである．抹茶は馥郁たる香味を有し，近年は食品加工用素材として需要が国内外で高まってきている．
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Study type
Other / not stated
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Kenji Haraguchi. (2015). Characteristics of Matcha. Journal of Japan Association on Odor Environment. https://doi.org/10.2171/jao.46.121
DOI: 10.2171/jao.46.121 · Cited by 1 (OpenAlex)
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