Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea

Yuzo Mizukami*, Yusuke Sawai and Yuichi Yamaguchi
National Institute of Vegetable and Tea Science, 2769 Kanaya, Shimada, Shizuoka 428-8501, Japan
J. Agric. Food Chem., 2008, 56 (6), pp 2154–2159
DOI: 10.1021/jf0731806
Publication Date (Web): February 26, 2008
Copyright © 2008 American Chemical Society
* Corresponding author (telephone +81-547-45-4950 ; fax +81-547-46-2169; e-mail myuzo@affrc.go.jp).

Abstract

This research aims to optimize roasted green tea (Houjicha) processing by using roasting treatments to achieve acrylamide mitigation without compromising the quality. 2-Ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine were identified as potent odorants by aroma extract dilution analysis. In preliminary sensory experiments, the desirable Houjicha flavor was produced in products roasted at 160 °C for 30 min and at 180 °C for 15 min. Under these conditions, potent odorants were formed at levels adequate for contributing to the Houjicha flavor. Acrylamide amounts in tea infusions were 2.0 and 4.0 µg/L by roasting at 160 °C for 30 min and at 180 °C for 15 min, respectively. Compared to roasting at 180 °C, the degradation of tea catechins was suppressed by roasting at 160 °C. Hence, roasting at 160 °C for is recommended for Houjicha processing for acrylamide mitigation, formation of potent odorants, and suppression of degradation of tea catechins.

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History

  • Published In Issue March 26, 2008
  • Article ASAPFebruary 26, 2008
  • Received: October 31, 2007
    Accepted: January 19, 2008
    Revised: January 14, 2008

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