ArticleFoods (Basel, Switzerland)2022
Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Enhancing natto quality by co-fermentation withFood chemistry: X · 2026Article
- Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea.Food chemistry: X · 2026Article
- The Effect of Borage Seed Oil (Foods (Basel, Switzerland) · 2025Article
- Fungal community composition and function in different Chinese post-fermented teas.Scientific reports · 2025Article
- Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis.Foods (Basel, Switzerland) · 2024Article
- Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile.Foods (Basel, Switzerland) · 2024Article
- Variations of main quality components of matcha from different regions in the Chinese market.Frontiers in nutrition · 2023Article
- Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea.Frontiers in bioengineering and biotechnology · 2023Article
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Abstract
Shandong matcha has the quality characteristics of bright green color, seaweed-like aroma and strong, fresh and brisk taste. In order to identify the characteristic aroma components and clarify the contribution of the grinding process to the aroma of Shandong matcha. Three grades of Shandong matcha and corresponding tencha material were firstly tested with sensory evaluation, and the volatile components were extracted with headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) and analyzed using GC-MS. The sensory evaluation results showed that high-grade matcha (M-GS) had prominent seaweed-like, fresh and roasted notes, whereas medium and low-grade matcha (M-G1, M-G2) were gradually coupled with grassy, fatty and high-fired aromas. GC-MS results showed that in the HS-SPME method, heterocyclic compounds (45.84-65.35%) were the highest in Shandong matcha, followed by terpenoids (7.44-16.92%) and esters (6.91-15.27%), while in the safe method, esters were the highest (12.96-24.99%), followed by terpenoids (10.76-25.09%) and heterocyclic compounds (12.12-17.07%). As a whole, the composition of volatile components between M-G1 and M-G2 is relatively close, and there are more differences in volatile components between them and M-GS. The volatile components unique to M-GS were screened using the odor activity value (OAV) evaluation method, with components such as 3-methyl-2-butene-1-thiol, 3-ethyl-Phenol, 2-thiophenemethanethiol, 2,4-undecadienal, (E,E)-2,6-nonadienal, (E,Z)- being evaluated. There were other differentially volatile components, that is, volatile components that coexist in the three grades of matcha, but with different concentrations and proportions. M-G1 and M-G2 contained more volatile substances with high-fired aroma, such as 2-ethyl-3-methyl-pyrazine, coumarin and 5,6,7,8-tetrahydroquinoxaline. The grinding process not only changes the appearance of tencha, but also increases the content of volatile components of matcha as a whole, enhancing the aroma and flavor characteristics of matcha. In this study, the contents of 24 volatile components in matcha were mainly increased, such as benzene, (2,2-dimethoxyethyl)-, cis-7-decen-1-al, safranal and fenchyl acetate. The dual factors of material tencha and matcha grinding technology are indispensable in forming the differences in aroma and flavor of Shandong matcha at different levels.
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