Year: 1970
Type: article
Abstract: Intermediate and high boiling neutral compounds in the aroma concentrate from black tea were isolated by fractional distillation, silica-gel column chromatography and gas chromatography. Identification of the compounds was verified by the agreement of IR and mass spectra as well as gas chromatographic data with those of authentic compounds. Eleven compounds; α-muurolene, δ-cadinene, furfuryl alcohol, methyl phenyl carbinol, cadinenol, geranial, pyrrole-2-aldehyde, benzyl formate, phenylethyl formate, cis-3-hexenyl benzoate and indole, were newly identified as constituents of black tea aroma and ten known components; α-terpineol, 3, 7-dimethyl-l, 5, 7-octatrien-3-ol, trans, trans-2, 4-decadienal, 2-phenyl-2-butenal, α- and β-ionone, cis-jasmone, theaspirone, lactone of 2-hydroxy-2, 6, 6-trimethylcyclohexylidene-l-acetic acid and phenylacetonitrile were confirmed. The geometric structure of theaspirone in tea aroma was determined as the cis-form.
Authors: Sumiko Sato, Sakae Sasakura, Akio Kobayashi, Yoichi Nakatani, Tei Yamanishi
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
Open Access status: bronze
OpenAlex ID: W4245010532