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Deterioration mechanism for tea infusion aroma by retort pasteurization.

1990; Oxford University Press; Volume: 54; Issue: 10 Linguagem: Inglês

10.1271/bbb1961.54.2537

1881-1280

Hitoshi KINUGASA, Tadakazu TAKEO,

Fermentation and Sensory Analysis

After retort pasteurization, the change in the aroma pattern of green, oolong and black tea drinks was investigated. By pasteurization, such volatile compounds as leaf alcohol and its esters had deteriorated. Others such as linalool and geraniol were liberated from non-volatile precursors. It was revealed that such changes in the aroma compounds destroy the aroma balance of each tea drink, causing the off-flavor called retort smell. From enzymatic experiments, it was clarified that the precursors of mono-terpene alcohols induced during pasteurization are those water-soluble glucosides dissolved in the green tea extract.