A Comparison of the Volatile Compounds in Several Green Teas

Hattori, Shoji; Takagaki, Hitoshi; Fujimori, Takahiro

doi:10.3136/fstr.11.82

Cited by 11 publications

(19 citation statements)

References 12 publications

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“…The concentrations of the compound in these two samples were at 2.32 μg/L and 4.52 μg/L, respectively. It was previously reported in a Japanese green tea [ 15 ] but no other literature has reported 2-ethyl-1-hexanol in green teas. It has a mild, oily, sweet and slight rose fragrance [ 37 ].…”

Section: Resultsmentioning

confidence: 98%

“…Linalool has been reported in green tea by many other researchers [ 15 , 38 , 39 , 40 ]. As expected, it was detected in all five samples except Myoungjeon and was present in more than three consecutive brews in the Daehan Ujeon , Illohyang , and Ujeon Okro samples .…”

Section: Resultsmentioning

confidence: 99%

“…β-Ionone was detected in four brews of the Ouksu sample but concentration was lower than detection threshold reported [ 41 ] except in the second brew. Others have found this compound in Korean green teas [ 11 , 39 ] as well as green teas from China [ 40 ] and Japan [ 15 ]. It has a woody odor [ 37 ], flowery and violet-like [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

“…These were selected based on availability, package directions with various brews recommended, and tea quality. The tea quality was determined based on the retail price, the higher prices reflecting higher tea qualities [ 15 ]. All six samples are considered either premium or high quality.…”

Section: Methodsmentioning

confidence: 99%

“…Recently, a green tea lexicon was developed evaluating over 100 green tea samples [ 7 ]. The aromatic volatile composition of green teas also has been studied extensively by researchers [ 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

Lee

Chambers

2013

Foods

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Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown. The objectives of this study were to determine how the aroma and flavor of green teas change as they are brewed multiple times, to determine if a relationship exists between green tea flavors and green tea volatile compounds, and to suggest the number of times that green tea leaves can be brewed. The first and second brews of the green tea samples provided similar flavor intensities. The third and fourth brews provided milder flavors and lower bitterness and astringency when measured using descriptive sensory analysis. In the brewed liquor of green tea mostly linalool, nonanal, geraniol, jasmone, and β-ionone volatile compounds were present at low levels (using gas chromatography-mass spectrometry). The geraniol, linalool, and linalool oxide compounds in green tea may contribute to the floral/perfumy flavor. Green teas in leaf form may be brewed up to four times: the first two brews providing stronger flavor, bitterness, and astringency whereas the third and fourth brews will provide milder flavor, bitterness, and astringency.

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Section: Resultsmentioning

confidence: 98%