Analysis of Aroma Release from Scented Teas

  • N. Watanabe
  • I. Pal Singh
Part of the Modern Methods of Plant Analysis book series (MOLMETHPLANT, volume 19)


Tea, one of the most widely consumed beverages in the world, has diversified with time into non-traditional teas, such as instant teas, tea tablets, ready-to-drink tea mixes, liquid concentrates, canned teas, and scented teas. Increased cost of input and stiff competition have been cited as reasons for this diversification. Of these nontraditional teas, the scented teas have shown the greatest market potential.


Benzyl Alcohol Acetone Powder Linalool Oxide Aroma Precursor Aroma Release 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Günata Z, Bitteur S, Baumes R, Brillouet JM, Tapiero C, Bayonove C, Cordonnier R (March 8, 1989) Process for obtaining aroma components and aroma from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained. Eur Pat 0 332 381 AlGoogle Scholar
  2. Guo W, Sakata K, Yagi A, Ina K, Luo SJ (1992) Preparation of congou black tea from stale green tea. Biosci Biotech Biochem 56:992–993CrossRefGoogle Scholar
  3. Guo W, Sakata K, Watanabe N, Nakajima R, Yagi A, Ina K, Luo SJ (1993) Geranyl 6-O-β-Dxylopyranosyl-β-D-glucopyranoside isolated as aroma precursor from tea leaves for oolong tea. Phytochemistry 33:1373–1375PubMedCrossRefGoogle Scholar
  4. Guo W, Yamauchi K, Watanabe N, Usui T, Luo SJ (1995) A primeveroside as a main glycoside concerned with alcocholic aroma formation in tea leaves. Biosci Biotech Biochem 59:962–964CrossRefGoogle Scholar
  5. Inagaki J, Watanabe N, Moon JH, Yagi K, Sakata K, Ina K, Luo SJ (1995) Glycosidic aroma precursors of 2-phenyl ethyl and benzyl alcohol from Jasminum sambac flowers. Biosci Biotech Biochem 59:738–739CrossRefGoogle Scholar
  6. Kinusaga H, Takeo K (1990) Deterioration mechanism for tea infusion aroma by retort pasteurization. Agric Biol Chem 54:2537–2542CrossRefGoogle Scholar
  7. Luo SJ, Guo W, Fu H (1991) Changes of aroma during process of Chinese jasmine tea. Proc Int Symp on Tea science. Aug 26–29 Shizuoka Japan, pp 57–61Google Scholar
  8. Luo SJ, Guo W, Fu H (1992) Aroma of Chinese scented green tea with Citrus aurantium var. arama. Food Sci Hum Nutr :347–350Google Scholar
  9. Moon JH, Watanabe N, Sakata K, Inagaki J, Yagi A, Alna K, Luo SJ (1994a) Linalyl β-Dglucopyranoside and its 6′-O-malonate as aroma precursors from Jasminum sambac. Phytochemistry 36:1435–1437CrossRefGoogle Scholar
  10. Moon JH, Watanabe N, Sakata K, Yagi A, Ina K, Luo SJ (1994b) trans and cis Linalool-3,6-oxide 6-O-β-D-xylopyranosyl-β-D-glucopyranosides isolated as aroma precursors from tea leaves for oolong tea. Biosci Biotech Biochem 58:1742–1744CrossRefGoogle Scholar
  11. Pokorny J, Pudil F, Ulmannova K, Ficova E (1995) Effect of oxidation products of scented tea aroma compounds on flavor of tea infusion. Dev Food Sci 37A:815–825CrossRefGoogle Scholar
  12. Shimoda M, Shigematsu H, Shiratsuchi H, Osajima Y (1995) Comparison of odor concentrates by SDE and adsorptive column method from green tea infusion. J Agric Food Chem 43:1616–1620CrossRefGoogle Scholar
  13. Takeoka GR, Flath RA, Buttery RG, Winterhalter P, Gunter M, Ramming DW, Teranishi R (1992) Free and bound flavor constituents of white fleshed nectarines. In: Flavor precursors: thermal and enzymatic conversions. ACS Symp Ser 490:116–138CrossRefGoogle Scholar
  14. Watanabe N, Watanabe S, Nakajima R, Moon JH, Shimokihara K, Inagaki J, Etoh H, Asai T, Sakata K, Ina K (1993) Formation of flower fragrance compounds from their precursors by enzymatic action during flower opening. Biosci Biotech Biochem 57:1101–1106CrossRefGoogle Scholar
  15. Yamanishi T, Luo SJ, Guo W, Kobayashi A (1988) Aroma of Chinese scented green tea. Frontiers of flavor. Proc 5th Int Flavor Conf, 1–3 July 1987, Porto Karras, Chalkidiki, Greece, pp 181–190Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1997

Authors and Affiliations

  • N. Watanabe
  • I. Pal Singh

There are no affiliations available

Personalised recommendations