Year: 1988
Type: article
Abstract: Methyl epijasmonate has a 400 times stronger aroma than methyl jasmonate, which is known to be one of the key compounds in the aroma of tea, and the former is easily isomerized on heating.Reinvestigation of the separation and identification of tea aroma compoundsindicated that steam distillation should be performed under reduced pressure, and that the gas chromatographic conditions should be controlled at below 170°C using an open tubular column coated with a nonpolar liquid phase to avoid the isomerization or decomposition of methyl epijasmonate.Under the conditions, ten types of teas were analyzed, and methyl epijasmonate wasshownto contribute to the aroma of tea, particularly, to that of Chinese semi-fermented teas.
Authors: Akio Kobayashi, Miho Kawamura, Yuuko Yamamoto, Kei Shimizu, Kikue Kubota, Tei Yamanishi
Institution: Ochanomizu University
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
Open Access status: bronze
OpenAlex ID: W2335272631