Aroma components were isolated from roasted green tea (Hoji-cha) and identified by IR and GC–MS. A total of 66 compounds including 21 pyrazines were identified. On comparison of aroma pattern of Hoji-cha with that of original green tea, it was clear that pyrazines were produced significantly while alcohols were reduced remarkably by roasting.
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Yamanishi et al. (1973) studied this question.
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