Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea | Zendy

Yuriko Nobumoto | Zendy; Kikue Kubota | Zendy; Akio Kobayashi | Zendy

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Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea

Author(s) -

Yuriko Nobumoto,

Kikue Kubota,

Akio Kobayashi

Publication year - 1993

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.57.79

Subject(s) - aroma , fraction (chemistry) , chemistry , fermentation , column chromatography , lactone , green tea , chromatography , gas chromatography , stereochemistry , food science

Repeated column chromatography enabled the lactone fraction to be separated from the volatile condensate of pouchong tea. In this fraction, several unidentified lactones were found, and their structures were elucidated mainly by GC-MS and GC-FTIR. 2-Hexen-4-olide, 5-octen-4-olide, 5-octanolide, 2-nonen-4-olide, 7-decen-4-olide, and 3,7-decadien-5-olide were finally identified by a comparison with respective standard compounds. These compounds seem to contribute to the characteristic pouchong tea aroma.

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