Effect of supercritical carbon dioxide decaffeination on volatile components of green teas

S. Lee, M. K. Park, Kyoung Heon Kim, Y. S. Kim

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Volatile components in regular and decaffeinated green teas were isolated by simultaneous steam distillation and solvent extraction (SDE), and then analyzed by GC-MS. A total of 41 compounds, including 8 alcohols, 15 terpene-type compounds, 10 carbonyls, 4 N-containing compounds, and 4 miscellaneous compounds, were found in regular and decaffeinated green teas. Among them, linalool and phenylacetaldehyde were quantitatively dominant in both regular and decaffeinated green teas. By a decaffeination process using supercritical carbon dioxide, most volatile components decreased. The more caffeine was removed, the more volatile components were reduced in green teas. In particular, relatively nonpolar components such as terpene-type compounds gradually decreased according to the decaffeination process. Aroma-active compounds in regular and decaffeinated green teas were also determined and compared by aroma extract dilution analysis (AEDA). Most greenish and floral flavor compounds such as hexanal, (E)-2-hexenal, and some unknown compounds disappeared or decreased after the decaffeination process.

Original languageEnglish
JournalJournal of Food Science
Issue number7
Publication statusPublished - 2007 Sep 1



  • Aroma extract dilution analysis
  • Aroma-active compounds
  • Regular and decaffeinated green teas
  • Supercritical carbon dioxide
  • Volatile components

ASJC Scopus subject areas

  • Food Science

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