4-mercapto-4-methyl-2-pentanone (MMP) is reported as one of the most characteristic odour compounds in Japanese (steamed) green tea1. MMP has a very
low odour threshold (0.8 ng/kg in water) with an odour described as black currant at low concentration, catty at higher concentration.
In order to determine the influence of manufacturing conditions on its formation, it is essential to be able to quantify this compound in green tea infusions at sub ppt level.
A combination of stable-isotope labeled internal standard with Monolithic Material Sorptive Extraction (MMSE) and Comprehensive Two-Dimensional Gas Chromatography - Time of-Flight Mass Spectrometry (GC*GC-TOF MS) was used to quantify MMP in green tea infusions.
Posted: June 11, 2010, 8:44 am
ATAS GL International B.V. has changed her name into GL Sciences B.V.. We are based in Eindhoven, The Netherlands. Founded in 1990, GL Sciences B.V specializes in development and manufacturing of...