Abstract
An aroma extract of the roasted green tea was prepared by using the solvent-assisted flavor evaporation technique (10-3 Pa). An aroma extract dilution analysis applied to the volatile fraction revealed 50 odor-active peaks with the flavor dilution factors (FDf) between 10 and 10000. Among these odorants, furfuryl mercaptane and 2-vinyl-3,5-dimethylpyrazine were identified for the first time among the tea volatiles. Two odorants of 2-ethyl-3,5-dimethylpyrazine and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were the most important components of the characteristic aroma in the roasted green tea with the high FDfs of 10000. As well as these, 2-acetyl-1-pyrroline, (Z)-1,5-octadien-3-one, furfuryl mercaptane, 2,3-diethyl-5-mehylpyrazine, (E,E)-2,4-nonadienal, β-damascone and β-damascenone were also key odorants with the FDfs of 1000.
