TY  - JOUR
A1  - Katsuno, Tsuyoshi
A1  - Kasuga, Hisae
A1  - Kusano, Yumi
A1  - Yaguchi, Yoshihiro
A1  - Tomomura, Miho
A1  - Cui, Jilai
A1  - Yang, Ziyin
A1  - Baldermann, Susanne
A1  - Nakamura, Yoriyuki
A1  - Ohnishi, Toshiyuki
A1  - Mase, Nobuyuki
A1  - Watanabe, Naoharu
T1  - Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process
JF  - Food chemistry
N2  - 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.
KW  - Odorant compounds
KW  - Camellia sinensis
KW  - Tea leaves
KW  - Indole
KW  - [N-15]Indole
KW  - [N-15]Anthranilic acid
KW  - Metabolome analysis
Y1  - 2014
U6  - https://doi.org/10.1016/j.foodchem.2013.10.069
SN  - 0308-8146
SN  - 1873-7072
VL  - 148
SP  - 388
EP  - 395
PB  - Elsevier
CY  - Oxford
ER  -