Changes in Aroma Components during Heating of Green Tea

Abstract

Volatile components prepared from raw and heated green tea (hiire-cha) by vacum distillation followed by ether extraction were compared by gas liquid chromatography using capillary column.
The aroma components such as 2, 5-dimethylpyrazine, furfural and 1-ethylpyrrole-2-aldehyde which were usually recovered in heat treated food, were slightly produced during heating of green tea.
In case of heating at same temperature, the amounts of dimethylpyrazine and alkyl pyrrol-2-aldehyde in heated high grade tea were slightly lager than that in low grade one.
Two isomeric 2, 4-heptadienals which are considered to contribute to rancid aroma of green tea were remarkably decreased by heating.