μg/g) in the greatest concentration

μg/g) in the greatest concentration followed by n-heptanoic
acid (2.05 μg/g). The largest number of alkylacids was
identified in this extract, suggesting that this tea has a relatively
bitter taste.
Pyrazines, which possess a toasted or roasted flavor,17 were
present in large numbers, particularly in the extract of tea made
from Mulberry leaves. Pyrazines are known to form in foods
and beverages by heat treatment via Maillard reaction.21
However, they are not important constituents from the
viewpoint of the antioxidant activity of food or beverage
because they do not exhibit appreciable antioxidant activity. On
the other hand, pyrrole, such as the 2-acetylpyrrole and pyrrole-
2-carboxyaldehyde found in the extracts from samples from
Mulberry tea, Camellia tea, and Burea plant, exhibited relatively
potent antioxidant activity.22