2002年8月
Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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- ,
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- 巻
- 50
- 号
- 17
- 開始ページ
- 4878
- 終了ページ
- 4884
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.1021/jf020282h
- 出版者・発行元
- AMER CHEMICAL SOC
The odorants in Chinese jasmine green tea scented with jasmine flowers (Jasminum sambac) were separated from the infusion by adsorption to Porapak Q resin. Among the 66 compounds identified by GC and GC/MS, linalool (floral), methyl anthranilate (grape-like), 4-hexanolide (sweet), 4-nonanolide (sweet), (E)-2-hexenyl hexanoate (green), and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet) were extracted as potent odorants by an aroma extract dilution analysis and sensory analysis. The enantiomeric ratios of linalool in jasmine tea and Jasminum sambac were determined by a chiral analysis for the first time in this study: 81.6% ee and 100% ee for the (R)-(-)-configuration, respectively. The jasmine tea flavor could be closely duplicated by a model mixture containing these six compounds on the basis of a sensory analysis. The omission of methyl anthranilate and the replacement of (R)-(-)-linalool by (S)-(+)-linalool led to great changes in the odor of the model. These two compounds were determined to be the key odorants of the jasmine tea flavor.
- リンク情報
- ID情報
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- DOI : 10.1021/jf020282h
- ISSN : 0021-8561
- Web of Science ID : WOS:000177354400022