茶芽の熟度による緑茶香気成分の変化 Quantitative Changes in Volatile Components of Green Tea during Development of Tea Shoots

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茶芽の熟度が緑茶の香気成分の変化に及ぼす影響を明らかにし検討を加えた.茶葉は'やぶきた'品種園から一番茶期および二番茶期において生育初期の極若い茶芽から生育の進んだ極硬い茶芽まで数日置きに17回摘採し,速やかに荒茶製造した.<BR>官能検査スコアと中性デタージェント繊維含有率との間には-0.859の高い負の相関があり,茶芽熟度は若芽香(みる芽香)およびこわ葉臭に大きく影響することが認められた.<BR>GC分析およびGC-MS分析により128成分が検出され,75成分が同定された.主成分分析の結果,摘採時期による香気成分の特徴的な変動を明らかにすることができた.(<I>E</I>,<I>E</I>)-2, 4-heptadienal, (<I>E</I>,<I>Z</I>)-2, 4-heptadienal, (<I>Z</I>)-2-penten-1-ol, hexanal, (<I>Z</I>)-2-heptenalは,一,二番茶とも摘採初期には含有率が低く,茶芽熟度の進行に伴って含有率が高くなったことから,こわ葉臭への寄与が示唆された.linalool oxide (<I>cis</I>-pyranoid), coumarin, 7, 8-dihydro-β-ionone, (<I>E</I>)-2-hydroxycinnamic acid, heptanoic acidは,一,二番茶とも摘採前期に高い含有率を示し,茶芽熟度の進行に伴って含有率が低下したことから,若芽香や新鮮香など新茶の香りに寄与している可能性が示唆された.linalool, geraniol, linalool oxide (furanoid)は,一番茶で茶芽熟度が進むに従い含有率が高くなり,摘採後期には高い含有率を示したが,二番茶ではその傾向が小さく含有率も低かったことから,こわ葉臭や木茎臭への寄与は小さいと考えられた.(Z)-3-hexen-1-ol, methyl 3-phenyl-2-propenoate, methyl jasmonate, indoleは,摘採時期の影響を受けなかったことから,緑茶本来の香りに寄与する成分と考えられた.

The quantitative changes in volatile components of green tea (sen-cha) were investigated during the development of tea shoots. The tea shoots were picked and processed seventeen times at intervals of several days in the season of first and second crop. The sensory test scores of two antithetic odors, called "Wakame-ka (Mirume-ka)" and "Kowaba-shu", were correlated with the content of neutral detergent fiber, because these odors were influenced by the maturity degree of tea shoots, The odor concentrates from above green tea samples were prepared by an adsorptive column method. One hundred twenty eight compounds were individually quantified by GC and 75 of them were identified by GC-MS. The quantitative changes in volatile compounds were analyzed by principal component analysis. (<I>E</I>, <I>E</I>)-2, 4-heptadienal, (<I>E</I>, <I>Z</I>)-2, 4-heptadienal, (<I>Z</I>)-2-penten-1-ol, hexanal and (<I>Z</I>)-2-heptenal increased during the development of tea shoots. These components were possible contributors to "Kowaba-shu". Linalool oxide (<I>cis</I>-pyranoid), coumarin, 7, 8-dihydro-β-ionone, (<I>E</I>)-2-hydroxycinnamic acid and heptanoic acid decreased during the development of tea shoots. These components seemed to contribute to "Wakame-ka". Linalool, geraniol and linalool oxide (furanoid) increased markedly during the development of tea shoots in first crop season but did not in second crop season. Therefore, these components were hardly considered to contribute to "Wakame-ka" and "Kowaba-shu". (<I>Z</I>)-3-Hexen-1-ol, methyl 3-phenyl-2-propenoate, methyl jasmonate and indole were independent of the development of tea shoots and considered to be principle contributors to green tea flavor itself.

収録刊行物

  • 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology

    日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 49(5), 327-334, 2002-05-15

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10008425649
  • NII書誌ID(NCID)
    AN10467499
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    1341027X
  • NDL 記事登録ID
    6163365
  • NDL 雑誌分類
    ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z17-126
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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