New Constituents Related to 3-Methyl-2,4-nonanedione Identified in Green Tea

The volatile constituents of two exquisite green tea varieties, Kiyosawa tea from Japan and Long Jing tea from China, were investigated in order to identify new compounds responsible for the characteristic flavor of a green tea brew. The extracts were prepared by solid-phase extraction using Oasis-H...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 54; no. 24; pp. 9201 - 9205
Main Authors:	Naef, Regula, Jaquier, Alaini, Velluz, Alain, Maurer, Bruno
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 29-11-2006
Subjects:	Alkanes - chemistry Biological and medical sciences Coffee, tea and other stimulative beverage industries Diacetyl - analogs & derivatives Diacetyl - chemistry flavor flavor compounds Food industries Fundamental and applied biological sciences. Psychology green tea heterocyclic oxygen compounds Humans ketones Mass Spectrometry Odorants odors solid phase extraction Tea - chemistry varieties volatile organic compounds 1-methyl-2-oxoheptyl acetate 3-hydroxy-3-methyl-2,4-nonanedi- one new constituents 1-methyl-2-oxopropyl hexanoate Acetate 3-methyl-2,4-nonanedione Camellia sinensis Dicotyledones 2-butyl-4,5-dimethyl-3(2H)-furanone Angiospermae Spermatophyta Green tea Constituent Theaceae
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Summary:	The volatile constituents of two exquisite green tea varieties, Kiyosawa tea from Japan and Long Jing tea from China, were investigated in order to identify new compounds responsible for the characteristic flavor of a green tea brew. The extracts were prepared by solid-phase extraction using Oasis-HLB-cartridges. Besides the common compounds of green tea chemistry, the already described compounds 3-methyl-2,4-nonanedione (1) and 3-hydroxy-3-methyl-2,4-nonanedione (2), products of degradation of furan fatty acids, as well as three new compounds related to compound 1 were identified. These were 1-methyl-2-oxopropyl hexanoate (3), 1-methyl-2-oxoheptyl acetate (4) and 2-butyl-4,5-dimethyl-3(2H)-furanone (5). Their syntheses and spectroscopic data are reported. Compound 2 increases the sweet, creamy aroma and the characteristic mouthfeel of a green tea flavor, compounds 3 and 4 contribute to its floral, juicy notes and compound 5 exhibits an interesting sweet, buttery flavor. Keywords: Green tea; Camellia sinensis; 3-methyl-2,4-nonanedione; 3-hydroxy-3-methyl-2,4-nonanedione; 1-methyl-2-oxopropyl hexanoate; 1-methyl-2-oxoheptyl acetate; 2-butyl-4,5-dimethyl-3(2H)-furanone; new constituents
Bibliography:	http://dx.doi.org/10.1021/jf061738o istex:B9035A3E86DF8BCFC590316D4C698183927455F8 ark:/67375/TPS-PTBH0W63-J ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf061738o