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Variation of major volatile constituents in various green teas from Southeast Asia.
J Agric Food Chem. 2001 Mar; 49(3):1394-6.JA

Abstract

A total of 15 green tea samples were prepared from fresh tea leaves obtained from three different countries: two from Laos, seven from Myanmar, and six from Vietnam. The volatile aroma constituents of the 15 samples were analyzed by gas chromatography/mass spectroscopy. Eleven aroma constituents were chosen from over 100 chemicals found in the samples to compare differences among various teas. They were hexanal, 1-penten-3-ol, heptanal, 1-pentenal, (Z)-2-penten-1-ol, (Z)-3-penten-1-ol, linalool oxide (trans-furanoid), linalool oxide (cis-furanoid), linalool, linalyl propanoate, and geraniol. Generally, concentrations of linalool and hexanal seem to play an important role in the quality of green teas. Green teas from Laos and Myanmar contained heterocyclic compounds, such as pyridines and pyrazines, formed by high-temperature processing. The presence of these heterocyclic compounds suggested that the temperature used for tea processing plays an important role in the formation of aroma chemicals in green teas.

Authors+Show Affiliations

Kato M
Faculty of Education, Kagawa University, 1-1 Saiwaicho, Takamatsu-Shi, 760-8522 Japan.
Shibamoto T
No affiliation info available

MeSH

AlcoholsAldehydesFood HandlingGas Chromatography-Mass SpectrometryLaosMyanmarOdorantsSpecies SpecificityTeaVietnam

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

11312870

Citation

Kato, M, and T Shibamoto. "Variation of Major Volatile Constituents in Various Green Teas From Southeast Asia." Journal of Agricultural and Food Chemistry, vol. 49, no. 3, 2001, pp. 1394-6.
Kato M, Shibamoto T. Variation of major volatile constituents in various green teas from Southeast Asia. J Agric Food Chem. 2001;49(3):1394-6.
Kato, M., & Shibamoto, T. (2001). Variation of major volatile constituents in various green teas from Southeast Asia. Journal of Agricultural and Food Chemistry, 49(3), 1394-6.
Kato M, Shibamoto T. Variation of Major Volatile Constituents in Various Green Teas From Southeast Asia. J Agric Food Chem. 2001;49(3):1394-6. PubMed PMID: 11312870.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Variation of major volatile constituents in various green teas from Southeast Asia. AU - Kato,M, AU - Shibamoto,T, PY - 2001/4/21/pubmed PY - 2001/6/22/medline PY - 2001/4/21/entrez SP - 1394 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 49 IS - 3 N2 - A total of 15 green tea samples were prepared from fresh tea leaves obtained from three different countries: two from Laos, seven from Myanmar, and six from Vietnam. The volatile aroma constituents of the 15 samples were analyzed by gas chromatography/mass spectroscopy. Eleven aroma constituents were chosen from over 100 chemicals found in the samples to compare differences among various teas. They were hexanal, 1-penten-3-ol, heptanal, 1-pentenal, (Z)-2-penten-1-ol, (Z)-3-penten-1-ol, linalool oxide (trans-furanoid), linalool oxide (cis-furanoid), linalool, linalyl propanoate, and geraniol. Generally, concentrations of linalool and hexanal seem to play an important role in the quality of green teas. Green teas from Laos and Myanmar contained heterocyclic compounds, such as pyridines and pyrazines, formed by high-temperature processing. The presence of these heterocyclic compounds suggested that the temperature used for tea processing plays an important role in the formation of aroma chemicals in green teas. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11312870/Variation_of_major_volatile_constituents_in_various_green_teas_from_Southeast_Asia_ DB - PRIME DP - Unbound Medicine ER -