Michiyo Tsujimura

Studies on the Flavor of Green Tea: Part II. Changes in Components of Essential Oil of Tea-leaves

In order to investigate how the flavor of fresh tea-leaves turn into that of green tea, six essential oils were obtained from chopped fresh tea-leaves, whole tea-leaves, and their residues after steaming, green tea and black tea by steam-distillation. They are then compared with each other in regard to their flavor, amount of I2-absorption, βγ-hexenol content and ultraviolet spectrum. It is concluded that the change mentioned above is produced partly by fleeing of βγ-hexenol and partly by some chemical change concerning βγ-hexenol.

Studies on the Flavor of Green Tea: Part III. Fatty Acids in Essential Oils of Fresh Tea Leaves and Green Tea

Fatty acids in essential oils of fresh tea-leaves (first and second essential oils of chopped-leaves and whole-leaves previously reported as C–(1), C–(2), W–(1) and W–(2)) and green tea were identified by paper chromatography.Formic, acetic, propionic n-butyric, isobutyric, isovaleric and caproic acid were found in C–(1) and W–(1), but in essential oil of green tea the former five acids were not to be found.Caprylic acid was found in W–(1), W–(2) and the essential oil of green tea, but not in either C–(1) nor C–(2).Palmitic acid was obtained in a pure form from C–(1) and W–(1).