Green tea off-flavor components were analyzed in two different types of tea storage pouches by gas chromatography. In a moisture proof pouch, the reversion flavor with green notes was found in sensory tests, and off-flavor components, such as 1-penten-3-ol, (Z)-2-penten-l-ol, (E, Z)-2, 4-heptadienal and (E, E)-2, 4-heptadienal, increased remarkably in storage of over three months. The amount of firing tea aroma components, such as 2-methylpyrazine, 2, 5-dimethylpyrazine and 1-ethyl-2-formylpyrrole, remained unchanged in four months storage. In an ordinary cellophane-polyethylene laminated pouch, a slightly acidic flavor was organoleptically detected, and acetic acid increased markedly in storage over three months. The off-flavor components did not increase in ordinary packaged tea as in the moisture proof package.
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HARA et al. (1987) studied this question.