@article{KatsunoKasugaKusanoetal.2014,
  author    = {Katsuno, Tsuyoshi and Kasuga, Hisae and Kusano, Yumi and Yaguchi, Yoshihiro and Tomomura, Miho and Cui, Jilai and Yang, Ziyin and Baldermann, Susanne and Nakamura, Yoriyuki and Ohnishi, Toshiyuki and Mase, Nobuyuki and Watanabe, Naoharu},
  title     = {Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process},
  series = {Food chemistry},
  volume    = {148},
  journal   = {Food chemistry},
  publisher = {Elsevier},
  address   = {Oxford},
  issn      = {0308-8146},
  doi       = {10.1016/j.foodchem.2013.10.069},
  pages     = {388 -- 395},
  year      = {2014},
  abstract  = {We produced low temperature (15 degrees C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 degrees C, and Sencha had no storing process. Sensory evaluation showed LTPGT had higher levels of floral and sweet odorants than NTPGT and Sencha. Aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry indicated LTPGT had 12 aroma compounds with high factor dilution values (FD). Amongst LTPGT's 12 compounds, indole, jasmine lactone, cis-jasmone, coumarin, and methyl epijasmonate contributed to floral, fruity and sweet characters. In particular, indole increased initially, peaking at 16 h, then gradually decreased; Feeding experiments suggested [N-15]indole and [N-15]oxygenated indoles (OX-indoles) were produced from [N-15]anthranilic acid. We proposed the increase in indole was due to transformation of anthranilic acid during the 16 h storage and the subsequent decline in indole level was due to its conversion to OX-indoles.},
  language  = {en}
}