THE VOLATILE CONSTITUENTS OF PILED TEA - TOYAMA KUROCHA

The volatile components of steamed, microbially fermented, dried (product), and stored Toyama kurocha were analyzed by GC and GC/MS. The amounts of terpene alcohols increased and methylether phenolic compounds were produced by natural fungal fermentation. Aliphatic alcohols, aldehydes, and ketones were greatly increased by solar drying. One hundred and twenty-five volatile components were identified in the stored sample. The formation of volatile phenolic compounds produced from ferulic acid and p-coumaric acid by Aspergillus niger and Leuconostoc mesenteroides was also investigated. Methylation of phenolic hydroxy group by Aspergillus niger was observed, similar to that of the fungal fermentation tea process. Leuconostoc mesenteroides could not methylate phenolic hydroxy groups.