Agricultural and Biological Chemistry · 1976 · 15 citations · 0 references
AgricultureChemistryFood ScienceFood AnalysisFood ChemistryPostharvest PhysiologyAroma CompoundsAroma EvaluationFlavor ChemistryVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Organic CompoundsAroma Compound AnalysisAroma Compounds In Beverage PlantsAroma QuantificationFlavor VolatilesTea Aroma ChemistryTea TastingTea Volatile Compound ProfilingVolatile Aroma Formation
To investigate the aroma components characteristic of spring green tea, analysis of the aroma concentrates of green tea and fresh tea-leaves was accomplished. The research on the changes in aroma constituents of spring green tea and the aroma concentrate from fresh tealeaves during storage, showed that cis-3-hexenylhexanoate and cis-3-hexenyl-traps-2-hexenoate contributed to the typical fresh aroma of spring green tea. Twelve isomers of hexenol esters were synthesized for comparison of the fresh green note.