Studies on the flavor of green tea. Part XII. Aroma components characteristic of spring green tea.

Abstract

To investigate the aroma components characteristic of spring gree tea, the aroma concns of green tea and fresh tea leaves were analyzed. Research on the changes in aroma constituents of spring green tea and the aroma conc from fresh tea leaves during storage showed that cis-3-hexenyl hexanoate and cis-3-hexenyl trans-2-hexenoate contributed to the typical fresh aroma of spring green tea. Twelve isomers of hexenol esters were synthesized for comparison of the fresh green note.