Reference

Light-produced aroma components of green tea

Light-produced aroma components of green tea. Horita, Hiroshi; Hara, Toshio (Natl.Some chemicals with cas registry numbers like 25152-84-5 and 18829-55-5 are also used. Res. Inst. Tea, Shizuoka 428, Japan). Chagyo Gijutsu Kenkyu, (69), 58-67 (Japanese) 1986. CODEN: CHGKAV. ISSN: 0366-6123. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Changes of 87 volatile components of green tea during exposure to light were studied by gas chromatog., using a silica capillary column coated with PEG-20M. The contents of alkanals (i.e. pentanal [110-62-3], hexanal [66-25-1], and nonanal [124-19-6]), alkenals (i.e. (E)-2-heptenal [18829-55-5], (E)-2-octenal [2548-87-0], (E)-2-undecenal [53448-07-0], 2,4-heptadienal [5910-85-0], (E,E)-2,4-octadienal [30361-28-5], and (E,E)-2,4-decadienal [25152-84-5]), alcs. (i.e. 1-penten-3-ol [616-25-1], 1-pentanol [71-41-0], (Z)-2-penten-1-ol [1576-95-0], 1-octanol [111-87-5], 1,5-octadien-3-ol [83861-74-9], 2-octen-1-ol [22104-78-5], and 2,5-octadien-1-ol [83861-75-0]), ketones (i.e. 6-methyl-5-hepten-2-one [110-93-0] and geranylacetone [3796-70-1]), ionone derivs. (i.e. b-ionone [79-77-6], a-ionone [127-41-3], 5,6-epoxyionone [107935-58-0], b-cyclocitral [432-25-7], dihydroactinidiolide [17092-92-1], 2,6,6-trimethylcyclohexanone [2408-37-9], 2,6,6-trimethyl-2-cyclohexenone [20013-73-4] and 2,6,6-trimethyl-2-hydroxycyclohexanone [7500-42-7]), and bovolide derivs. (i.e. bovolide [774-64-1] and dihydrobovolide [107935-59-1]) were increased by light-exposure. .

Effect of clonal specificity of the monoterpene alcohol composition of tea shoots on black tea aroma profile

Effect of clonal specificity of the monoterpene alcohol composition of tea shoots on black tea aroma profile. Takeo, Tadakazu (Tea Technol. Div., Natl. Res. Inst. Tea, Shizuoka 428, Japan). JARQ, 17(2), 120-4 (English) 1983. CODEN: JARJA9. ISSN: 0368-1297. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Two tea varieties, Camellia sinensis and C. sinensis assamica, had different aromas, and this difference was attributed in part to different linalool [78-70-6] and geraniol [106-24-1] contents. The terpene index (linalool/linalool + geraniol) was very high (~1.00) in most assamica clones from India, Sri Lanka, and Malaysia, whereas Japanese black tea clones of a hybrid of the 2 species had terpene indexes of 0.25-0.75. Green tea clones of C. sinensis from Japan had indexes of 0.25-0.70, whereas Chinese C. sinensis had more geraniol in the pentane-sol. volatiles: terpene indexes 0.05-0.90. Aroma conc. from black tea contained mainly geraniol and linalool, but also contained cis-3-hexenol [928-96-1], methylsalicylate [119-36-8], 2-phenylethanol [60-12-8], cis-2-penten-1-ol [1576-95-0], benzyl alc. [100-51-6], 1-penten-3-ol [616-25-1], trans-2-hexenol [928-95-0], hexanol [111-27-3], trans-2-hexenylformate [53398-78-0], linalool oxide furanoid-cis [5989-33-3], linalool oxide furanoid-trans [34995-77-2], benzaldehyde [100-52-7], trans-3, trans-5-octadien-3-ol [88898-99-1], cis-3-hexenylhexanoate [31501-11-8], linalool oxide pyranoid-trans [39028-58-5], b-ionone [79-77-6], cis-jasmone [488-10-8], and nerolidole [142-50-7]. Mech. injured tea shoots contained less linalool and geraniol than intact shoots.Except for chemicals metioned above, 928-95-0 and 488-10-8 are also used. .