Bound flavour compounds in plants 2. Part. Free and bound flavour compounds in green and black tea

Fischer, N.; Nitz, S.; Drawert, F.

doi:10.1007/bf01042046

Cited by 20 publications

(6 citation statements)

References 27 publications

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“…In seven commercially obtained black teas linalyl acetate was not detectable in any of the samples; the contents of linalool ranged from 0.6 ± 0.1 to 24.1 ± 2.5 µg g −1 These data were in the same order of magnitude as those previously reported for linalool in black teas: Alasalvar et al (2012) found up to 0.133 µg g -1 linalool in seven grades of black tea; Fischer et al (1987) determined 15.8 µg g −1 ; and Schuh and Schieberle (2006) reported 6.6 µg g −1 . The black tea employed for the spiking experiments exhibited a linalool content of 1.8 µg g −1 ; in a 200 ml hot water infusion prepared from 2 g of this material the content of linalool was below the LOQ of the employed Food Additives & Contaminants: Part A 209 methodology.…”

Section: Infusions Of Non-flavoured Black Tea Spiked With Reference Ssupporting

confidence: 73%

Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions

Orth

Poplacean

Fastowski

et al. 2014

Food Additives & Contaminants: Part A

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The assessment of dietary exposure via the consumption of flavoured foods is a key element of the safety evaluation of flavouring substances. Linalyl acetate and linalool are the major flavouring substances in Earl Grey teas; the objective of this study was to determine their transfer rates from the tea leaves into the tea beverage upon preparation of a hot water infusion. Spiking experiments revealed a transfer rate of 66% for linalool. In contrast, the transfer rate for linalyl acetate was only 1.9%; in turn, the hydrolysis product linalool (17.0%) and a spectrum (19.9%) of degradation and rearrangement products (monoterpene alcohols, esters and hydrocarbons) were present in the tea beverage. The transfer rates were shown to be proportional to the length of the infusion. The impact of the hot water treatment on the enantiomeric compositions of linalyl acetate and linalool was determined, and structure-dependent experiments were performed by variation of the acyl and the alcohol moiety of the monoterpene ester. Comparative dietary exposure assessments demonstrated the need to take correction factors based on the experimentally determined transfer rates into account. Based on tea consumption data from the UK National Diet and Nutrition Survey (2000/2001), the exposure to linalyl acetate ranges from 0.2 mg day(-1) (average) to 1.8 mg day(-1) (high). The corresponding values for linalool are 4.2 mg day(-1) (average) and 46.6 mg day(-1) (high). The exposure of linalool via consumption of the tea beverage is approximately 26 times higher than that of linalyl acetate, although in the flavoured tea leaves the median content of linalyl acetate is approximately 1.8 times higher than that of linalool.

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Section: Infusions Of Non-flavoured Black Tea Spiked With Reference Ssupporting

confidence: 73%

Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions

Orth

Poplacean

Fastowski

et al. 2014

Food Additives & Contaminants: Part A

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show abstract

“…[1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20], -II (Frs. 39-64), and -III (Frs.…”

Section: Resultsunclassified

Isolation and Characterization of aβ-Primeverosidase Concerned with Alcoholic Aroma Formation in Tea Leaves

Guo

Ogawa

Yamauchi

et al. 1996

Bioscience, Biotechnology, and Biochemistry

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“…The formation of the glucosides of these compounds has been assumed in injured tissues. 3) However, as the enzymatic formation of these compounds was inhibited by Hg2+ and CN-, these compounds may be not produced from the glucosides. It is thought that these compounds have been induced from a small quantity of leaf lipid in the green tea infusion by the hydrolysis and oxidative reactions of coexisting enzymes in the pectinase preparation that was used.…”

Section: Discussionmentioning

confidence: 99%

Deterioration Mechanism for Tea Infusion Aroma by Retort Pasteurization

Kinugasa¹,

Takeo²

1990

Agricultural and Biological Chemistry

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Bound flavour compounds in plants 2. Part. Free and bound flavour compounds in green and black tea

Cited by 20 publications

References 27 publications

Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions

Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions

Isolation and Characterization of aβ-Primeverosidase Concerned with Alcoholic Aroma Formation in Tea Leaves

Deterioration Mechanism for Tea Infusion Aroma by Retort Pasteurization

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