Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry

Rawat, Renu; Gulati, Ashu; Babu, G. D. Kiran; Acharya, Ruchi; Kaul, Vijay Kumar; Singh, Bikram

doi:10.1016/j.foodchem.2007.03.071

Cited by 123 publications

(85 citation statements)

References 12 publications

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“…A variety of different volatile organic components (VOCs) are presented in tea although in minute quantities (i.e., 0.01% of the total dry weight). VOCs have a significant impact on tea flavor because of their low threshold values and resulting high odor units (Rawat et al, 2007). Generally, aroma compounds are classified into two groups: Group I is defined as non-terpenoid species, for instance, hexanal, trans-2-hexenal, 2-hexanol, and cis-3-hexenol; Group II is defined as terpenoid species, such as linalool, linalool oxides, benzaldehyde, phenylacetaldehyde, nerol, geraniol, α-ionone, benzyl alcohol, phenyl ethanol, and β-ionone (Muthumani et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Shi

Wang²,

et al. 2014

J. Zhejiang Univ. Sci. B

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Methyl jasmonate (MeJA) was widely applied in promoting food quality. Aroma is one of the key indicators in judging the quality of tea. This study examined the effect of exogenous MeJA treatment on tea aroma. The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction (HS-SPME) and were analyzed using gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Forty-five volatile compounds were identified. The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea. Moreover, several newly components, including copaene, cubenol, and indole, were induced by the MeJA treatment. The activities of polyphenol oxidase and β-glucosidase in fresh tea leaves changed after the MeJA treatment. Quantitative real-time polymerase chain reaction (qRT-PCR) analysis indicated that the gene expression levels of polyphenol oxidase and β-primeverosidase were upregulated by two and three folds, respectively, by the MeJA treatment (P<0.01); however, the gene expression of β-glucosidase was downregulated to a half level. In general, the aroma quality of the MeJAtreated black tea was clearly improved.

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Section: Introductionmentioning

confidence: 99%

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Shi

Wang²,

et al. 2014

J. Zhejiang Univ. Sci. B

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“…It has been previously reported that a-terpineol was one of the major components contributing to the odour of smoked Lapsang Souchong [11] and that geraniol was found to be one of the characteristic volatile components in Keemun black tea [12] as well as Kangra orthodox black tea [13]. Furthermore, phytol was also detected in green tea powder produced from shade-grown leaves and used as an indicator of shading treatment [14].…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Cover Cultivations in Later Summer on Aroma Constituents of Autumn Tea (Camellia sinensis L.)

Xie¹,

Cao²,

Qi³

et al. 2014

JACEN

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Tea plants grown under sunshade net and greenhouse are new methods for coping with hightemperature stress in later summer in middle and south China. Aroma is one of the most important flavors and qualities of tea. In this research the cultivar "Longjing-changye" (LJCY) was grown under sunshade net, greenhouse and open field as treatments to study the changes of aromatic substances by using Head Space Solid Phase-microextraction and Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS). The results showed that tea plants grown under sunshade net and greenhouse had higher content of aroma substances in autumn tea. Those growing conditions are good for improving the contents of the ester and geraniol with floral and fruity fragrance in autumn tea. Moreover, overshadowing in summer is helpful to improve fragrance of fresh tea leaves quality in autumn tea, particularly the 50% sunshade net.

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“…Unlike most other aromatic foods and crops, black teas contain only 0.01 -0.02 % volatile organic compounds (VOCs) [14]. In this study, brewed extraction was employed to obtain the volatile flavour components in order to characterize black tea grades flavour.…”

Section: Volatile Compoundsmentioning

confidence: 99%

“…Most of the compounds have previously been reported from black tea either on polar or non-polar GC columns by different extraction methods, viz., SDE (simultaneous distillation extraction) and Hydro-distillation in a Clevenger apparatus [14]. When volatile compounds were analyzed by PCA (Fig.…”

Section: Sno Compoundsmentioning

confidence: 99%

Combined Multivariate Data Analysis of Gc/MS and Sensory Evaluation for Aroma Quality Prediction Model of Orthodox Black Tea Grades

Tuan

Thinh

Tú

2016

JST

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Relationships between sensory aroma and the volatile composition of 04 black tea grades from North Vietnam were studied. Consumer preference test was carried out with 80 consumers to evaluate the aroma quality of these samples. Aroma concentrate was prepared by Brewed Extraction Method (BEM) and analyzed using GC/MS. Partial Least Squares Regression (PLSR) was used to determine the relationship between the preference scores and peak area percentage data of 39 detected volatile compounds. Among these compounds, 20 compounds were determined to contribute significantly to the perceived aroma quality of OTD black teas. On the basis of these 20 compounds, a PLSR model was constructed to predict the aroma quality of OTD black teas. The results showed that this model is a useful reference for aroma quality prediction of OTD black tea grades.

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Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry

Cited by 123 publications

References 12 publications

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Effect of Different Cover Cultivations in Later Summer on Aroma Constituents of Autumn Tea (Camellia sinensis L.)

Combined Multivariate Data Analysis of Gc/MS and Sensory Evaluation for Aroma Quality Prediction Model of Orthodox Black Tea Grades

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