Abstract
Differences in the aromas of steamed green teas are due to the cultivars, the climate and the production process. We compare the volatile compounds found in steamed green tea of the same cultivar (cv. Yabukita (Camellia sinensis var. sinensis)) but produced in different places (Saitama, Shizuoka, Mie, Nara, Kyoto, Saga and Miyazaki prefectures). A total of 75 volatile compounds were identified by GC and GC/MS. The results showed observed differences in the quantities of these compounds. Principal component analysis (PCA) was performed for the GC data to investigate the relationship between green teas from different places. Each green tea was found to contain certain characteristic compounds.
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