A Convenient Synthesis of Theaspirone, An Odoriferous Principle of Black Tea

Abstract

Theaspirone (10 a,b) was isolated for the first time by Ina and Sakata² in 1968. Although more than hundred compounds had been identified in tea flavour at that time none of them could be assigned to be responsible for its typical aroma. Ina et al. claimed that a 1:1 mixture of theaspirone and the lactone of 2-hydroxy-2,6,6-trimethyl-cyclohexylidene acetic acid³ had the fragrance of tea. Both compounds are found in this ratio in black tea in a total concentration of 30–40 ppb.