Flavor Constituents of Longjing Tea
- 9 September 1983
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 47 (9) , 2077-2083
- https://doi.org/10.1080/00021369.1983.10865906
Abstract
The flavor constituents of the highest quality Longjing tea parched on a pan while the leaves were turned over by hand were identified by GC-MS, and compared with those of Japanese kamairi-cha. Seventy-six components were characterized in Longjing tea. Nine compounds were newly identified related to tea aroma; six from both Longjing and Japanese kamairi-cha, two from Longjing only and one from Japanese kamairi-cha only. The amount of pyrazines, linalool oxides, carboxylic acids, lactones, geraniol, 2-phenylethanol and ionone compounds was larger, while the amount of cis-3-hexenol, ci′s-jasmone, nerolidol, indole and benzyl cyanide was much smaller in Longjing tea than in Japanese kamairi-cha. The former seven compounds seemed to contribute to its characteristically strong pan-fired aroma as well as its floral and sweet aroma.This publication has 3 references indexed in Scilit:
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- Flavor Constituents of Pouchong Tea and a Comparison of the Aroma Pattern with Jasmine TeaAgricultural and Biological Chemistry, 1980
- Paniculate Phase of Cellulose Cigarette SmokeAgricultural and Biological Chemistry, 1980