Abstract
Tea and coffee drinks canned or bottled in polyethylene terephthalate (PET) containers are the most important commercial soft drinks in Japan, and a high-quality favor is desirable. However, it has been difficult to realize this, especially in terms of providing a natural and characteristic flavor and maintaining the fresh flavor of homemade tea infusions and coffee brews. Scientific knowledge of the chemistry of tea and coffee drink flavors has made much progress in recent years. This paper reviews the progress of the flavor chemistry of potent odorants in Japanese green (Sen-cha) infusion and roasted coffee brew, and the deterioration of tea and coffee flavors during the manufacturing process of commercial drinks.
