Abstract
To investigate the aroma difference of green tea caused by cultural conditions, analysis of aroma concentrates of green tea and fresh tea-leaves (excess fertilized, standard fertilized, no fertilized and cultivated in a vinyl-house under standard fertilizer application) was accomplished. Excess fertilized green tea, which had a strong and lasting heavy aroma lacking of briskness, abounded with higher boiling components of heavy aroma (i.e. β-ionone, 5, 6-epoxy-β-ionone, dihydroactinidiolide, indole).
On the other hand, cis-3-hexenyl acetate, cis-3-hexenol and cis-3-hexenyl hexanoate which are responsible to briskness were the less proportion. In the aroma concentrate from the green tea cultivated in a vinyl-house, linalool, cis-3-hexenyl hexanoate, cis-jasmone and indole were the less proportion, β-Ionone, 5, 6-epoxy-β-ionone and dihydroactinidiolide were much more in quantity when compared with that of standard cultivated one. These facts seemed to explain the results of organoleptic evaluation.
