Written by Chanel M. contributed by Kyle J. Norton, All right reserve
Sencha is a type of decoct Japanese green tea, most popular tea in Japan, made from the dried tea leaves without grinding the tea leaves. It volatile compounds could be used as markers for the overall quality evaluation of all green tea.
In an evaluation of the sensory quality ranking of Japanese green tea (Sen-cha) to identify the various odor-active compounds, including geraniol, indole, linalool, cis-jasmone, dihydroactinidiolide, 6-chloroindole, methyl jasmonate, coumarin, trans-geranylacetone, linalool oxides, 5,6-epoxy-β-ionone, phytol, and phenylethyl alcoholand predicted using volatile profiling and multivariate data analyses of a study of "Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis" by Jumtee K, Komura H, Bamba T, Fukusaki E., researchers found that the whole fingerprints of these volatile compounds could be possible markers for the overall quality evaluation of green tea beverage.
[2] http://www.ncbi.nlm.nih.gov/pubmed/21664180
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