Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage

Li, Jia; Han, Shanjie; Mei, Xianshan; Wang, Mengxin; Han, Baoyu

doi:10.1016/j.foodchem.2023.137831

Cited by 10 publications

(7 citation statements)

References 34 publications

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“…While THIs are rich in bioactive compounds that positively impact health, their chemical complexity, and the risk of endogenous and exogenous contamination must be carefully considered [ 41 , [71] , [72] , [73] ]. Furthermore, ensuring the quality of THIs requires more attention to storage conditions [ 11 ], including exposure to light and humidity which could modify the chemical profile of beverages [ 10 ] as reported in the case of green tea [ 74 ]. Moreover, an incorrect beverage preparation may facilitate the extraction of toxic secondary metabolites, which can have a negative impact on vulnerable populations, favoring decline of health conditions [ 75 ].…”

Section: Discussionmentioning

confidence: 99%

“…The high demand can be attributed to the natural bioactive molecules in THIs and consumers' perception of their recognized health benefits [ 6 , 7 ]. Meanwhile, the true health value attributed to THIs beverages can be compromised at various stages and, ultimately, by certain consumer behaviors or practices [ [8] , [9] , [10] , [11] ]. Nevertheless, data on consumer attitudes and practices regarding beverage preparation are still limited.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, THIs quality can be lost due to consumer behavior, including in beverage preparation [ 46 ]. In these final processing step, consumer practices can negatively interfere with the beneficial health-effects of THIs, such as using an inappropriate steeping temperature that changes its chemical composition [ [8] , [9] , [10] ]. However, there are research gaps about the context of THIs consumers, and these insights are needed to provide evidence for bridging the real consumer context and risk assessment, contributing to consumer protection and public health management.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Exploring tea and herbal infusions consumption patterns and behaviours: The case of Portuguese consumers

Sousa,

Pádua,

Gonçalves

et al. 2024

Heliyon

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Exploring tea and herbal infusions consumption patterns and behaviours: The case of Portuguese consumers

Sousa,

Pádua,

Gonçalves

et al. 2024

Heliyon

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“…When the production of green tea exceeds market demand, some green tea products inevitably remain stored in warehouses for a certain period. Studies have reported that two-thirds of stored tea leaves are green tea, with organic green tea accounting for 7% of the total green tea volume [ 5 ]. In comparison to regular teas, organic green tea contains more functional compounds, offering higher health benefits [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…Liu et al [ 11 ] preliminarily identified the key stages of quality changes in Meixian green tea during storage by the changes in 11 volatile compounds. Our previous studies have identified six key volatile compounds for organic green tea during long-term storage [ 5 ]. However, the dynamic changes in non-volatile major functional components and the quality of green tea during long-term storage remain largely unknown.…”

Section: Introductionmentioning

confidence: 99%

The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage

Wen,

Han,

Wang

et al. 2024

Foods

Self Cite

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The storage period of tea is a major factor affecting tea quality. However, the effect of storage years on the non-volatile major functional components and quality of green tea remains largely unknown. In this study, a comparative analysis of organic green teas with varying storage years (1–16 years) was conducted by quantifying 47 functional components, using electronic tongue and chromatic aberration technology, alongside an evaluation of antioxidative capacity. The results indicated a significant negative correlation between the storage years and levels of tea polyphenols, total amino acids, soluble sugars, two phenolic acids, four flavonols, three tea pigments, umami amino acids, and sweet amino acids. The multivariate statistical analysis revealed that 10 functional components were identified as effective in distinguishing organic green teas with different storage years. Electronic tongue technology categorized organic green teas with different storage years into three classes. The backpropagation neural network (BPNN) analysis demonstrated that the classification predictive ability of the model based on the electronic tongue was superior to the one based on color difference values and 10 functional components. The combined analysis of antioxidative activity and functional components suggested that organic green teas with shorter storage periods exhibited stronger abilities to suppress superoxide anion radicals and hydroxyl radicals and reduce iron ions due to the higher content of eight components. Long-term-stored organic green teas, with a higher content of substances like L-serine and theabrownins, demonstrated stronger antioxidative capabilities in clearing both lipid-soluble and water-soluble free radicals. Therefore, this study provided a theoretical basis for the quality assessment of green tea and prediction of green tea storage periods.

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Brewing method‐dependent changes of volatile aroma constituents of green tea (Camellia sinensis L.)

Göksu Sürücü,

Tolun,

Halisçelik

et al. 2024

Food Science & Nutrition

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The determination of optimal levels of green tea amount and brewing time would have a crucial role in the accumulation of desired aromatic volatile compounds to meet worldwide market demand. Aroma is the most important factor influencing tea consumers' choices along with taste, price, and brand. This study aims to determine how the brewing time and amount of green tea affect the aroma profile of green tea infusion. The effect of the amount of Turkish green tea (5–10 g) and brewing time (5–60 min) on aromatic volatile compounds was evaluated using solid‐phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS) technique. The SPME/GC–MS analysis identified 57 components in the aroma profile of green tea infusions including 13 esters, 12 alkanes, 7 unknowns, 6 ketones, 3 alcohols, 2 terpenes, 2 terpenoids, 1 alkaloid, 1 phenolic compound, 1 lactone, 1 pyrazine, and 1 norisoprenoid. The green tea amount and brewing time had significant effects on the number of chemical compounds. A total of 42, 47, and 36 aromatic volatile compounds were determined by brewing 5, 7.5, and 10 g of green tea. The most abundant constituents in green tea infusions were phytone, 2‐decenal, lauric acid, unknown 1, methoxy‐1‐methylethyl pyrazine, α‐ionone, β‐ionone, and diethyl phthalate (DEP). With this study, the aroma structures of green tea infusion have been revealed for the first time depending on the brewing time and quantity.

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Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage

Cited by 10 publications

References 34 publications

Exploring tea and herbal infusions consumption patterns and behaviours: The case of Portuguese consumers

Exploring tea and herbal infusions consumption patterns and behaviours: The case of Portuguese consumers

The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage

Brewing method‐dependent changes of volatile aroma constituents of green tea (Camellia sinensis L.)

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