Green tea is consumed worldwide as a beverage of choice. Currently, more than 120 varieties are registered in Japan, each with its own unique odor and taste. Research into the odor of green tea using conventional GC-MS has identified more than 600 components.
The purpose of this study is to comprehensively analyze the odors contained in green tea, clarify the odor profile of green tea, and search for new compounds. The analytical samples were Japanese green tea, and 24 varieties were selected, including 14 varieties with large cultivation volume and varieties with strong individuality. The odors were captured using the MPS robotic pro and the FEDHS method. The captured components were injected into a Pegasus BT-4D GC×GC-TOFMS, and two-dimensional separation was performed using an InertCapPure-WAX as the first column and an InertCap 5MS as the second column. Multivariate analysis was performed on the data using JMPpro17.
By combining comprehensive non-targeting omics analysis with multivariate analysis, we comprehensively analyzed the odors contained in green tea and clarified the odor profile of green tea.
