Abstract
Axoma components were isolated from roasted green tea (Hoji-cha) and identified by IR and GC-MS. A total of 66 compounds including 21 pyrazines were identified. On comparison of aroma pattern of Hoji-cha with that of original green tea, it was clear that pyrazines were produced significantly while alcohols were reduced remarkably by roasting. © 1973, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.
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CITATION STYLE
APA
Yamanishi, T., Shimojo, S., Ukita, M., Kawashima, K., & Nakatani, Y. (1973). Aroma of roasted green tea (hoji-cha). Agricultural and Biological Chemistry, 37(9), 2147–2153. https://doi.org/10.1271/bbb1961.37.2147
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