Changes in Aroma Components during Roasting of Green Tea

Abstract

Volatile components were obtained from raw tea (Ban-cha) and roasted green tea by vacuum distillation followed by ether extraction for gas liquid chromatography using capillary column.
The production of pyrazines, furans and pyrroles was remarkable during roasting of green tea indicating they have important contributions to the aroma of roasted green tea.
Two isomeric 2, 4-heptadienals were newlyidentified from volatile components of green tea before roasting. These compounds were remarkably decreased during roasting.