Browse > Article

Changes in Volatile Compounds of Green Tea during Growing Season at Different Culture Areas  

Lee, Joo-Yeon (Department of Food Science and Biotechnology, Kyung Hee University)
Wang, Li-Fei (Amore Pacific R&D Center)
Baik, Joo-Hyun (Amore Pacific R&D Center)
Park, Seung-Kook (Department of Food Science and Biotechnology, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.3, 2007 , pp. 246-254 More about this Journal
Abstract
Fresh tea leaves grown in Jeju Island and Jeonnam Province of South Korea were plucked and processed. Volatile compounds (VCs) were analyzed and identified with SPME-GC/GC-MS/GC-O. The VCs of green teas were classified into two major categories based on their aroma characteristics: the Greenish (Group I), and Floral (Group II) odorants. It was found that the VCs were decreased significantly in fresh tea leaves as they were plucked at the later stages of cultivation. The ratio of VCs responsible for Group I and Group II compounds was well-balanced in tea leaves plucked in May, but the balances were changed when the fresh leaves were processed. The major VCs of fresh tea leaves in Jeju and Jeonnam were n-hexanal, E-2-hexenal, Z-3-hexenal, myrcene, benzyl alcohol, linalool, and phenyl alcohol. Also, Jeju and Jeonnam tea leaves had different aroma composition. n-Heptanol, ${\beta}-pinene$, benzaldehyde, and ethyl salicylate were found in Jeju fresh tea leaves, and Z-3-hexenol, E-2-hexenol, and methyl n-heptanoate were detected in Jeju dry tea leaves. On the other hand, Z-linalool oxide and myrcene were found in Jeonnam dry tea leaves. The SPME-GC method showed high reproducibility (RSD, 7.4%) with no-artifact formation. In this study, optimum plucking period of tea leaves could be determined for production of high quality green tea with a well-balanced aroma and characteristic VCs in green tea according to growing areas.
Keywords
tea volatile compounds; green tea; GC-SPME; plucking period; tea culture area;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Morita K, Wakabayashi M, Kubota K, Kobayashi A, Rerath NL. Aglycone constituents in fresh tea leaves cultivated for green and black tea. Biosci. Biotech. Bioch. 58: 687-690 (1994)   DOI
2 Im Sl, Choi SH. Study on fishy off-flavor in porcine liver by GC-O. Korean J. Food Sci. Technol. 35: 353-358 (2003)   과학기술학회마을
3 Moon JH, Lee JK, Song BH, Park KH. Aroma of tea. J. Korean Tea Soc. 2: 147-161 (1996)
4 Park JH, Kim YO, Jung JM, Seo JB. Effect on quality of panfired green tea at different pan-firing conditions. J. Bio-Environ. Control 15 : 90-95 (2006)   과학기술학회마을
5 Yano M, Okada K, Kubota K, Kobayashi A. Studies on the precursors of monoterpene alcohols in tea leaves. Agr. BioI. Chem. Tokyo 54: 1023-1028 (1990)   DOI
6 Yamaguchi K, Shibamoto T. Volatile constituents of green tea, gyokuro. (Camellia sinensis L. var Yabukita). J. Agr. Food Chem. 29: 366-370 (1981)   DOI
7 Choi SH, Bae JE. The aroma components of green tea, the products of Mt. Chiri garden. J. Korean Soc. Food Nutr. 25: 478-483 (1996)   과학기술학회마을
8 Lee JG, Kwon YJ, Chang HJ, Kwang JJ, Kim OC, Choi YH. Volatile components of green tea (Camellia sinensis L. var. Yabukita) by purge and trap headspace sampler. Korean J. Food Nutr. 10: 25-30 (1997)
9 Belardi RP, Pawliszyn J. The application of chemically modified fused silica fibers in the extraction of organics from water matrix samples and their rapid transfer to capillary columns. J. Water Pollut. Res. Can. 24: 179-191 (1989)
10 Roberts DD, Pollien P, Milo C. Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. J. Agr. Food Chem. 48: 2430-2437 (2000)   DOI   ScienceOn
11 Choi SH. Studies on flavor components of commercial Korean green tea: Korean J. Food Sci. Technol. 23: 98-101 (1991)
12 Shimoda M, Shigematsu H, Shiratsuchi H, Osajima Y. Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion. J. Agr. Food Chem. 43: 1616-1620 (1995)   DOI   ScienceOn
13 Ravichandran R, Parthiban R. The impact of processing techniques on tea volatiles. Food Chem. 62: 347-353 (1998)   DOI   ScienceOn
14 Peppard TL, Ramus SA. Use of Kovat's gas chromatographic retention indices in beer flavor studies. Am. Soc. Brew. Chem. 46: 26-30 (1988)
15 Kawakami M, Ganguly SN, Banerjee J, Kobayashi A. Aroma composition of Oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma. J. Agr. Food Chem. 43: 200-207 (1995)   DOI   ScienceOn
16 Kumazawa K, Masuda H. Identification of potent odorants on Japanese green tea (Sen-cha). J. Agr. Food Chem. 47: 5169-5172 (1999)   DOI   ScienceOn
17 Baptista JAB, Tavares JFDP, Carvalho RCB. Comparison of catechins and aromas among different green teas using HPLC/SPME-GC. Food Res. Int. 31: 729-736 (1998)   DOI   ScienceOn
18 Horita H, Owuor PO. Comparison and characterization of volatile components of Kenyan clonal teas and various black teas from other producing areas of the world. Bulletin of the National Research Institute of Vegetables, Orn. Plants Tea 1B: 55-65 (1987)
19 Kato M, Shibamoto T. Variation of major volatile constituents in various green teas from southeast Asia. J. Agr. Food Chem. 49: 1394-1396 (2001)   DOI   ScienceOn
20 Arthur CL, Killam LM, Buchholz KD, Pawliszyn J. Automation and optimization of solid-phase microextraction. Anal. Chem. 64: 1960-1966 (1992)   DOI
21 Shimoda M, Shigematsu H, Shiratsuchi H, Osajima Y. Comparison of volatile compounds among different grades of green tea and their relations to odor attributes. J. Agr. Food Chem. 43: 1621-1625 (1995)   DOI   ScienceOn
22 Garruti DS, Franco MRB, Maria Aparecida AP da S, Janzantti NS, Alves GL. Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry. LWT-Food Sci. Technol. 39: 372-377 (2006)
23 Moon JH, Park KH, Sakata K. Aroma formation mechanism of tea. J. Korean. Tea Soc. 2: 271-296 (1996)
24 Kim HJ, Ryu SK, Roh JC, Lee SJ, Park SK. Changes in lipoxygenase activity and volatile compounds of fresh tea leaves during early growing season. J. Korean Soc. Agr. Chem. Biotechnol. 46: 23-27 (2003)
25 Takei Y, Ishiwata K, Yamanishi T. Aroma components characteristic of spring green tea. Agr. BioI. Chem. Tokyo 40: 2151-2157 (1976)   DOI
26 Arthur CL, Pawliszyn J. Solid phase microextraction with thermal desorption using fused silica optical fibers. Anal. Chem. 62: 2145-2148 (1990)   DOI
27 Yamanishi T. Flavor of green tea. Jpn Agr. Res. Quart. 12: 205-210 (1978)
28 Choi SH, Chung DS, Jea SJ. A comparison of volatile aroma components in high grade Korean, Chinese, and Japanese green tea. J. Korean Home Eco. Assoc. 43: 33-40 (2005)   과학기술학회마을
29 Mahanta PK, Tamuli P, Bhuyan LP. Changes of fatty acid content, lipoxygenase activities and volatiles during black tea manufacture. J. Agr. Food Chem. 41: 1677-1683 (1993)   DOI
30 Takeo T. Production of linalool and geraniol by hydrolytic breakdown of bound forms in disrupted tea shoots. Phytochemistry 2: 2145-2147 (1981)
31 Coleman WMI. A study of the behavior of Maillard reaction products analyzed by solid phase microextraction-gas chromatography-mass selective detection. J. Chromatogr. Sci. 34: 213-218 (1996)   DOI
32 Togari N, Kobayashi A, Aishima T. Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories. Food Res. Int. 28: 495-502 (1995)   DOI   ScienceOn