抄録
By continuing flavor analysis of green tea from a previous paper, 1) further twenty seven compounds were newly identified. These compounds are limonene, α-cubebene, α-copaene, caryophyllene, α-humulene, α- and γ-muurolene, β-sesquiphellandrene, δ-cadinene, cala-menene, cubenol, α-cadinol, α-terpineol, n-heptanol, n-nonanol, furfurylalcohol, n-nonanal, N-ethylformylpyrrole, pyrrylmethylketone, 6-methyl-trans-3, 5-heptadien-2-one, 2′, 2″-dihydro-α-ionone, 6, 10, 14-trimethyl-2-pentadecanone, cis-3-hexenylcaproate, cis-3-hexenylbenzoate, α-terpinylacetate, coumarin and diphenylamine.
Relative quantities of known compounds in intermediate- and high-boiling fraction were determined.
