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 ...
