干旱区生态环境知识资源中心(Arid): Identification of volatile compounds which enhance odor notes in Japanese green tea using the OASIS (Original aroma simultaneously input to the sniffing port) method

Arid

DOI	10.3136/fstr.11.171
	Identification of volatile compounds which enhance odor notes in Japanese green tea using the OASIS (Original aroma simultaneously input to the sniffing port) method
	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	2005
卷号	11 期号:2 页码:171-174
英文摘要	We evaluated the volatile compounds of Japanese green tea using GC/O with the original aroma simultaneously input to the sniffing port (OASIS) method in order to determine the relationship between the volatile compounds and the green tea aroma. Application of OASIS to the volatile fractions of Japanese green tea infusions revealed 11 odor-active peaks. Those of cis-1,5-Octadien-3-one, 4-mercapto-4-methyl-2pentanone, 3-methylnonane-2,4-dione, geraniol, decanal and cis-3-hexenol emphasized the green note of the tea. 2-Acetylpyrrole, 2-ethyl-3,5-dimethylpyrazine and 2-acetyl-3,5-dimethylpyrazine emphasized the roast note. Indole strengthened the overall green tea odor. beta-Ionone emphasized the sweet note in the green tea. Of these odorants, 2-acetyl-3,5-dimethylpyrazine was identified for the first time as a volatile compound in tea.
英文关键词	Japanese green tea Camellia sinensis cv. Yutakamidori GC/O with original aroma simultaneously input to the sniffing port gas chromatography olfactometry
类型	Article
语种	英语
国家	Japan
收录类别	SCI-E
WOS记录号	WOS:000237363100006
WOS关键词	POTENT ODORANTS ; FLAVOR ; CHA
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/2XILL650/149010
作者单位	(1)Soda Aromat Co Ltd, Anal Res Dept, Noda, Chiba 2700233, Japan
推荐引用方式 GB/T 7714	Hattori, S,Takagaki, H,Fujimori, T. Identification of volatile compounds which enhance odor notes in Japanese green tea using the OASIS (Original aroma simultaneously input to the sniffing port) method[J],2005,11(2):171-174.
APA	Hattori, S,Takagaki, H,&Fujimori, T.(2005).Identification of volatile compounds which enhance odor notes in Japanese green tea using the OASIS (Original aroma simultaneously input to the sniffing port) method.FOOD SCIENCE AND TECHNOLOGY RESEARCH,11(2),171-174.
MLA	Hattori, S,et al."Identification of volatile compounds which enhance odor notes in Japanese green tea using the OASIS (Original aroma simultaneously input to the sniffing port) method".FOOD SCIENCE AND TECHNOLOGY RESEARCH 11.2(2005):171-174.