Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions

Yu, Jieyao; Liu, Yan; Zhang, Shaorong; Luo, Liyong; Zeng, Liang

doi:10.1016/j.foodchem.2021.129504

Cited by 66 publications

(31 citation statements)

References 42 publications

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“…Meanwhile, trans-β-ionone is a link between aroma and taste. It is a crucial aroma component that can influence the taste perception of black tea infusions by enhancing sweetness ( Yu et al, 2021 ). Coumarin is associated with sweet and flower-like aroma, and drying temperature influences its content in tea ( Yang et al, 2009 ).…”

Section: Resultsmentioning

confidence: 99%

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Shí

Zhu

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Shí

Zhu

et al. 2022

Current Research in Food Science

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“…Results of OPLS-DA analysis showed that PGT and SGT could be clearly distinguished from one another based on the relative contents of volatile compounds ( Figure 2 C), and the loading plot was shown in Figure 2 D. The principal component 1 (PC1) and principal component 2 (PC2) of the OPLS-DA model could explain 67.7 and 19.3% of the total variance, respectively. Volatile compounds with VIP > 1 and p < 0.05 ( Table S2 ) were considered as differential volatiles, and these compounds included linalool (floral), ethyl caprylate (fruity), azulene, geraniol (rose-like, sweet, honey-like), 1-hexanol (green, resin), cedrenol (woody), ethyl hexanoate (tinned apple), acenaphthylene, trans -2-pinanol, butyl hexanoate, acenaphthene, ethyl palmitate (fatty, rancid, fruity, waxy) and cis -3-hexenyl acetate (fruity, banana-like) [ 8 , 18 , 22 , 23 , 24 ]. Overall, green teas processed by different fixation methods of pan-fire and steam had different aroma attributes and volatile composition.…”

Section: Resultsmentioning

confidence: 99%

Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model

Chen

Zhu³

et al. 2022

Foods

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Fixation is a key process contributing to different flavors of green tea and pan-fire and steam were the common fixation methods applied conventionally. In this study, pan-fired green tea (PGT) and steamed green tea (SGT) produced by different fixation methods were compared in characteristic biochemicals including volatile compounds, amino acids, catechins and alkaloids, together with evaluating their tastes and lipid-lowering effects. PGT and SGT could be distinguished clearly by orthogonal partial least squares discriminant analysis (OPLS-DA) and heatmap. SGT had higher contents of volatile alcohols (44.75%) with green and floral attributes, while PGT had higher contents of volatile esters (22.63%) with fruity and sweet attributes. Results of electronic tongue analysis showed that PGT and SGT had similar taste of strong umami and sweetness, but little astringency and bitterness. In addition, amino acids were more abundant in PGT (41.47 mg/g in PGT, 33.79 mg/g in SGT), and catechins were more abundant in SGT (111.36 mg/g in PGT, 139.68 mg/mg in SGT). Zebrafish larvae high-fat model was applied to study the lipid-lowering effects of PGT and SGT. Results showed that both SGT and PGT had lipid-lowering effects, and the lipid level was decreased to 61.11 and 54.47% at concentration of 300 mg/L compared to high-fat group, respectively. Generally, different fixation methods of pan-fire and steam showed significant effects on aroma and contents of characteristic chemical compounds (amino acids and catechins) of green tea, but no effects on the taste and lipid-lowering activity.

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“…A highly trained panel from the College of Food Science of Southwest University was composed of nine members, who had undergone long‐term sensory training and were equipped with good evaluation skills (Li et al ., 2018a; Liu et al ., 2018b; Yu et al ., 2021). All of them were familiar with flavour description and discussed the sensory properties of tea pollen until they determined the evaluation criteria of tea pollen samples.…”

Section: Methodsmentioning

confidence: 99%

Effect of cell wall‐disruption processes on wall disruption, antioxidant activity and nutrients in tea pollen

Xie

Wei

Luo

et al. 2022

Int J of Food Sci Tech

Self Cite

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Tea pollen is rich in nutritional and bioactive compounds; however, the pollen wall limits their release. In this study, we explored the effects of freeze–thaw processing (FT), a combination of enzymatic hydrolysis and ultrasonication (EHUS) and superfine grinding (SG) on the wall disruption, antioxidant activity, sensory qualities and nutrients in tea pollen. SG‐treated pollen had the highest broken‐wall ratio (100%), followed by EHUS (79.14%), while FT‐treated pollen displayed the lowest ratio (59.86%). Release of nutrient compounds, including polyphenols, flavonoids, carbohydrates, total free amino acids, proteins and theanine, increased after treatment with the three wall‐disruption methods compared with untreated samples. Moreover, levels of epigallocatechin gallate (EGCG), epigallocatechin (EGC), catechin gallate (CG) and gallocatechin gallate (GCG) were higher following EHUS or SG than in untreated or FT‐treated tea pollen. EGCG was the most potent catechin involved in antioxidant activity of tea pollen, making major contributions to the significant improvement of antioxidant activity in SG‐ and EHUS‐treated groups. Additionally, the overall sensory qualities of tea were lower after treatment with the three wall‐disruption methods compared with untreated samples. In summary, SG and EHUS treatment had greater effects on cell wall disruption, nutrient release and antioxidant activity in tea pollen.

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Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions

Cited by 66 publications

References 42 publications

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model

Effect of cell wall‐disruption processes on wall disruption, antioxidant activity and nutrients in tea pollen

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