After table water, tea is the most widely consumed beverage in the world. Due to the unique aroma and taste as well as the reported health benefits of the infusion, the global tea production is continuously increasing. Besides the traditional green tea manufacturing, roasting of finished green tea leaves is a common refinement procedure generating a peculiar aroma. The identification of green tea volatiles has been subject of research for centuries, however, results of sensory guided studies aimed at characterizing the key aroma compounds among the bunch of odorless volatiles are scarcely available. Therefore, in this study, the key aroma compounds of a freshly infused beverage prepared from roasted green tea was analyzed by the Sensomics approach. Application of an aroma extract dilution analysis (AEDA), quantitations by means of stable isotope dilution assays (SIDAs), and calculation of the odor activity values (OAV; ratio of concentration to odor threshold) led to the elucidation of the key aroma compounds of the tea beverage. Finally, by mixing the key aroma compounds in their natural occurring concentrations in water, the genuine tea aroma could be successfully mimicked. A comparison of selected aroma compounds in unroasted and roasted green tea beverages clearly reflected the impact of the thermal tea processing on the overall aroma.

Elucidation of the key aroma compounds in <i>Hojicha</i> – a roasted green tea beverage (<i>Camellia Sinensis</i>) and comparison with a tea beverage prepared from unroasted, but steamed green tea

256th National Meeting (2018)

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Elucidation of the key aroma compounds in Hojicha – a roasted green tea beverage (Camellia Sinensis) and comparison with a tea beverage prepared from unroasted, but steamed green tea