干旱区生态环境知识资源中心(Arid): Evaluation of Japanese green tea extract using GC/O with original aroma simultaneously input to the sniffing port method (OASIS)

Arid

DOI	10.3136/fstr.9.350
	Evaluation of Japanese green tea extract using GC/O with original aroma simultaneously input to the sniffing port method (OASIS)
	Hattori, S; Takagaki, H; Fujimori, T
通讯作者	Hattori, S
来源期刊	FOOD SCIENCE AND TECHNOLOGY RESEARCH
ISSN	1344-6606
出版年	2003
卷号	9 期号:4 页码:350-352
英文摘要	Recent studies of natural aromas have focused on only the lowest odor threshold compounds. In this study, we evaluated the volatile compounds of Japanese green tea, comparing the original aroma simultaneously input to the sniffing port method (OASIS) with the aroma extract dilution analysis method (AEDA). Geraniol, indole and linalool were classified in the low odor threshold by AEDA. Using OASIS, geraniol showed enhancement of the green character and indole showed strengthening the overall green tea odor, but linalool gave the same result as AEDA. On the other hand cis-3-hexenol, decanal and P-ionone were classified in the high odor threshold by AEDA, OASIS showed enhancement of the green, tea-leafy, and sweet characters respectively. We added these compounds to a Japanese green tea infusion and evaluated it. The results showed great similarity to the OASIS results. In conclusion, OASIS is an effective technique by which to evaluate mixtures of volatile compounds with original aromas.
英文关键词	Japanese green tea Yabukita (Camellia sinensis var. sinensis) aroma extract dilution analysis GC/O gas chromatography olfactometry
类型	Article
语种	英语
国家	Japan
收录类别	SCI-E
WOS记录号	WOS:000187252100009
WOS关键词	POTENT ODORANTS ; IDENTIFICATION
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/144600
作者单位	(1)Soda Aromat Co Ltd, Anal Ctr, Chiba 2700233, Japan
推荐引用方式 GB/T 7714	Hattori, S,Takagaki, H,Fujimori, T. Evaluation of Japanese green tea extract using GC/O with original aroma simultaneously input to the sniffing port method (OASIS)[J],2003,9(4):350-352.
APA	Hattori, S,Takagaki, H,&Fujimori, T.(2003).Evaluation of Japanese green tea extract using GC/O with original aroma simultaneously input to the sniffing port method (OASIS).FOOD SCIENCE AND TECHNOLOGY RESEARCH,9(4),350-352.
MLA	Hattori, S,et al."Evaluation of Japanese green tea extract using GC/O with original aroma simultaneously input to the sniffing port method (OASIS)".FOOD SCIENCE AND TECHNOLOGY RESEARCH 9.4(2003):350-352.