Aroma Characteristics of “Kaori Ryokucha” of Different Tea Cultivars

Abstract

Aroma characteristics of 3 tea cultivars ‘Yabukita’, ‘Sayamakaori’, ‘Koshun’ of “Kaori Ryokucha”, which has floral notes naturally generated, were evaluated by the aroma analysis and the questionnaire survey. The content of jasmine lactone of ‘Sayamakaori’ and ‘Koshun’ were significantly higher than that of ‘Yabukita’. The intensities of sensory perception of floral aroma and sweet note for ‘Sayamakaori’ and ‘Koshun’ were significantly higher than that of ‘Yabukita’. The preference for ‘Koshun’ was significantly higher than that of ‘Yabukita’.