Abstract
Aroma extract dilution analysis (AEDA) has revealed potent odorants in the headspace above infused roasted green tea (Hojicha) and in the infusion. AEDA showed that 2-ethyl-3,5-dimethylpyrazine was the most prevalent odorant in the headspace above infused Hojicha; while 4 odorants, namely, 2-ethyl-3,5-dimethylpyrazine, 2-acetyl-2-thiazoline, β -damascenone, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were potent odorants present in the infusion. Aroma profiles of the headspace and the infusion have been shown as spider graphs, which were based on the results obtained from odor qualities and the flavor dilution factors. Those clarified that sweet, roast and green odors strongly contributed to Hojicha aromas isolated from the headspace and the infusion.
