Characteristic Odorants Isolated from Japanese Matcha Compared to that Produced in Foreign Countries

Abstract

As matcha production in foreign countries has increased owing to the global demand for matcha, it is necessary to clarify the characteristics of Japanese matcha to develop Japan’s matcha export strategy. In this study, I focused on the matcha aroma. Odorants that distinguish Japanese matcha from that produced in foreign countries has been identified using aroma extract dilution analysis followed by principal component analysis. The characteristic odorants identified in this study were quantitatively analyzed, including low-boiling point odorants (dimethyl sulfide, methyl aldehydes including 2-methyl propanal, 3-methyl butanal, and 2-methyl butanal) important for the matcha aroma. Results indicated that 2-acetyl-1-pyrroline and furaneol, which were identified as the characteristic odorant representing the Japanese matcha aroma, and low boiling point odorants were abundant in Japanese matcha. These odorants were important volatile compounds responsible for the aroma of Japanese matcha. Although these odorants were generated by heating, they are also affected by shading and fertilizer management, which affect their precursors such as amino acids. Thus, it is indispensable to manage these odorants in Japanese matcha as an index to produce high-quality matcha.