1983 年 47 巻 9 号 p. 2077-2083
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, cis-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.