Comparison of Volatile Compounds among Different Grades of Green Tea and Their Relations to Odor Attributes

Shimoda, Mitsuya; Shigematsu, Hiroko; Shiratsuchi, Hideki; Osajima, Yutaka

doi:10.1021/jf00054a038

Cited by 63 publications

(30 citation statements)

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“…Finally, hexyl hexanoate was also reported to have a fruity and green odor (Pino et al, 2002). Similar to our results, it has been reported that the amount of (Z)-3-hexenyl hexanoate in high grade Sen-cha was five times that observed in low grade Sen-cha (Shimoda et al, 1995).…”

Section: Volatile Compounds and Perceived Aroma Qualitysupporting

confidence: 91%

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Lin

Dai

Guo

et al. 2012

J. Zhejiang Univ. Sci. B

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Abstract:This study aimed to analyze the volatile chemical profile of Longjing tea, and further develop a prediction model for aroma quality of Longjing tea based on potent odorants. A total of 21 Longjing samples were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Pearson's linear correlation analysis and partial least square (PLS) regression were applied to investigate the relationship between sensory aroma scores and the volatile compounds. Results showed that 60 volatile compounds could be commonly detected in this famous green tea. Terpenes and esters were two major groups characterized, representing 33.89% and 15.53% of the total peak area respectively. Ten compounds were determined to contribute significantly to the perceived aroma quality of Longjing tea, especially linalool (0.701), nonanal (0.738), (Z)-3-hexenyl hexanoate (−0.785), and β-ionone (−0.763). On the basis of these 10 compounds, a model (correlation coefficient of 89.4% and cross-validated correlation coefficient of 80.4%) was constructed to predict the aroma quality of Longjing tea. Summarily, this study has provided a novel option for quality prediction of green tea based on HS-SPME/GC-MS technique.

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Section: Volatile Compounds and Perceived Aroma Qualitysupporting

confidence: 91%

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Lin

Dai

Guo

et al. 2012

J. Zhejiang Univ. Sci. B

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“…Up until now, studies were conducted to compare the quality characteristics and antioxidant properties of green teas according to the different brewing methods (Lee et al 2013), according to the various degree of fermentation (Yanagimoto et al 2003) and the different grade of Japanese green tea (Shimoda et al 1995). To our knowledge, only limited scientific information on quality differences caused by different tea harvesting time is available although consumers pay different price based on it.…”

Section: Introductionmentioning

confidence: 99%

Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

2016

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Current study was designed to find out how tea harvesting time affects the volatile and non-volatile compounds profiles of green tea. In addition, correlation of instrumental volatile and non-volatile compounds analyses to consumer perception were analyzed. Overall, earlier harvested green tea had stronger antioxidant capacity (*61.0%) due to the polyphenolic compounds from catechin (23,164 mg/L), in comparison to later harvested green teas (11,961 mg/L). However, high catechin content in green tea influenced negatively the consumer likings of green tea, due to high bitterness (27.6%) and astringency (13.4%). Volatile compounds drive consumer liking of green tea products were also identified, that included linalool, 2,3-methyl butanal, 2-heptanone, (E,E)-3,5-Octadien-2-one. Finding from current study are useful for green tea industry as it provide the difference in physiochemical properties of green tea harvested at different intervals.

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“…24,25 Another possibility is that the volatile antimicrobial compounds in coffee and hot tea reach the nares in vapor form. 12,26 Hot beverages may also increase the temperature of the distal nares, which may improve the immune response. 27,28 Like iced tea, soda consumption did not affect the risk of MRSA nasal carriage.…”

Section: Discussionmentioning

confidence: 99%

Tea and Coffee Consumption and MRSA Nasal Carriage

Matheson

Mainous²,

Everett³

et al. 2011

The Annals of Family Medicine

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PURPOSE Hot tea and coffee have been found to have antimicrobial properties. The purpose of this study was to determine whether the consumption of tea, coffee, or both is associated with less frequent nasal carriage of methicillin-resistant Staphylococcus aureus (MRSA). METHODSWe performed a secondary analysis of data from the [2003][2004] National Health and Nutrition Examination Survey to investigate the relationship between the consumption of coffee, hot tea, cold tea, and soft drinks, and MRSA nasal carriage among the noninstitutionalized population of the United States.RESULTS An estimated 2.5 million persons (1.4% of the population) were MRSA nasal carriers. In an adjusted logistic regression analysis controlling for age, race, sex, poverty-income ratio, current health status, hospitalization in the past 12 months, and use of antibiotics in the past month, individuals who reported consuming hot tea were one-half as likely to have MRSA nasal carriage relative to individuals who drank no hot tea (odds ratio = 0.47; 95% confi dence interval, 0.31-0.71). Similarly, individuals who reported consuming coffee had about a one-half reduction in the risk of MRSA nasal carriage relative to individuals who drank no coffee (odds ratio = 0.47; 95% confi dence interval, 0.24-0.93).CONCLUSIONS Consumption of hot tea or coffee is associated with a lower likelihood of MRSA nasal carriage. Our fi ndings raise the possibility of a promising new method to decrease MRSA nasal carriage that is safe, inexpensive, and easily accessible. INTRODUCTIONI nfection with methicillin-resistant Staphylococcus aureus (MRSA) is a major source of morbidity and mortality in the United States. In 2005, more than 278,000 Americans were hospitalized for MRSA-related infections, and there were more than 6,500 MRSA-related deaths.1 Studies have suggested that nasal carriage of MRSA may signifi cantly increase the risk of a MRSA infection, although this fi nding has not been universal. [2][3][4] In an effort to both prevent and treat MRSA, researchers have examined the antimicrobial effects of several commonly consumed plants and plant extracts. [5][6][7] Two of the most promising and ubiquitous are tea and coffee. [8][9][10] Tea has been found to have antimicrobial activity against several types of pathogenic bacteria, including Vibrio cholerae, Escherichia coli, Shigella, Salmonella, Like tea, coffee appears to have antimicrobial properties against Escherichia coli, Salmonella, and S aureus. 10,14 Both in vivo and in vitro studies have demonstrated that tea or tea-based extracts have antimicrobial properties when applied topically. 9,15 What remains unclear is whether tea and coffee have systemic antimicrobial activity when consumed orally as beverages.The purpose of this study was to evaluate the relationship between oral consumption of tea and coffee, and MRSA nasal carriage in a nationally representative sample of Americans. 17 The NHANES uses a complex survey design that allows for the determination of population estimates. To enable...

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Comparison of Volatile Compounds among Different Grades of Green Tea and Their Relations to Odor Attributes

Cited by 63 publications

References 10 publications

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

Tea and Coffee Consumption and MRSA Nasal Carriage

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