Which compounds contribute to the aroma of matcha?

Aroma Components of Matcha

The distinctive aroma of matcha primarily stems from volatile organic compounds (VOCs) in tea leaves, which are preserved and enhanced through unique processing methods like shading cultivation and steaming. Key aroma components and their roles include:

• Aldehydes: Such as hexanal and nonanal, impart fresh, grassy, and green-leaf notes, contributing to matcha’s signature "fresh, brisk sensation."
• Alcohols: Like linalool and geraniol, add floral scents (e.g., lavender or rose) and enhance sweetness.
• Ketones: Such as beta-ionone, introduce floral and fruity nuances (resembling violet or berries), elevating aromatic complexity.
• Other Compounds:
  • Phenylethyl alcohol: Provides soft floral notes.
  • Esters (e.g., ethyl acetate): Add fruity or sweet elements.
  • Terpenes (e.g., linalool): Enhance layered complexity.

Additionally, shading cultivation increases chlorophyll and amino acids (like theanine). While theanine itself doesn’t directly produce aroma, it indirectly balances the overall sensory experience by boosting umami, resulting in a richer and more enduring aroma. Together, these components create matcha’s unique, intense aromatic profile.