Gas chromatographic-mass spectrometric analyses of “flavory” and “non-flavory” ceylon black tea aroma concentrates prepared by two different methods

Wickremasinghe, R. L.; Wick, Emily L.; Yamanishi, Tei

doi:10.1016/s0021-9673(01)85275-4

Cited by 32 publications

(17 citation statements)

References 17 publications

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“…Volatile components of dry tea leaves were mostly determined using static head-space analysis and GC-MS (Heins et al, 1966;Reymond et al, 1966). In particular, the aroma of Ceylon black tea was examined by means of GC-MS and head-space analysis with charcoal adsorption (Wickremasingle et al, 1973). Other analytical methods involved for aroma analysis included static headspace analysis (Witzthum & Werkhoff, 1978), as well as extraction with diethyl ether, steam distillation followed by extraction with isopentane and diethyl ether (Yamanishi et al, 1965), liquid-liquid extraction with pentane and dichloromethane, vacuum distillation, and separation by column liquid chromatography on silica gel columns (Yamanishi et al, 1972).…”

Section: Gas Chromatography With Mass Spectrometry (Gc-ms)mentioning

confidence: 99%

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Yashin¹,

Nemzer²,

Combet³

et al. 2015

JFR

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Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis.Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.

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Section: Gas Chromatography With Mass Spectrometry (Gc-ms)mentioning

confidence: 99%

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Yashin¹,

Nemzer²,

Combet³

et al. 2015

JFR

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“…The composition and concentration of aroma compounds plays a vital role in the valuation and/or pricing of tea (Yamanishi et al, 1966a(Yamanishi et al, , 1968aWickremasinghe et al, 1973;. Considerable research has been directed into determining how the aroma complex changes with variations in agronomic, cultural and manufacturing practices.…”

Section: Changes In the Composition Of The Aroma Complex Due To Agronmentioning

confidence: 99%

“…Generally the compounds are classified into two groups i.e. those which, although important for characteristic black tea aroma, are thought to be deleterious to tea quality when present at higher concentrations (group I compounds) and those which impart sweet flowery aroma to tea and the presence of which is considered to be highly desirable (group II compounds) (Yamanishi et al, 1968a,b;Wickremasinghe et al, 1973). The aim has been to develop a semiquantitative measure of the way in which factors such as agronomic practices influence tea quality (Yamanishi et al, 1968a,b;Wickremasinghe et al, 1973;Gianturco et al, 1974).…”

Section: Changes In the Composition Of The Aroma Complex Due To Agronmentioning

confidence: 99%

“…The classification of aroma compounds into group I and group II compounds has been based on either the odour characteristics (Owuor et al, 1987a,b,c,d,e and references therein) or the retention time of the aroma compounds during gas chromatographic analysis (Yamanishi et al, 1968a,b;Wickremasinghe et al, 1973). The ratio of group II to group I aroma compounds has been used to classify teas in order of flavour quality (Yamanishi et al, 1968a,b;Wickremasinghe et al, 1973;Owuor et al, 1986Owuor et al, , 1987aOwuor et al, ,b,c,d,e, 1989aOwuor and Langat, 1988).…”

Section: Changes In the Composition Of The Aroma Complex Due To Agronmentioning

confidence: 99%

“…The ratio of group II to group I aroma compounds has been used to classify teas in order of flavour quality (Yamanishi et al, 1968a,b;Wickremasinghe et al, 1973;Owuor et al, 1986Owuor et al, , 1987aOwuor et al, ,b,c,d,e, 1989aOwuor and Langat, 1988). In other studies the ratio of terpenoid to non-terpenoid compounds has been used (Baruah et al, 1986;Mahanta et al, 1988;Mahanta and Baruah, 1989).…”

Section: Changes In the Composition Of The Aroma Complex Due To Agronmentioning

confidence: 99%

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Tea aroma

Robinson¹,

Owuor²

1992

Tea

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Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)

Guth

Grosch

1993

Flavour & Fragrance J

140

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Aroma extract dilution analysis (AEDA) of the volatile fractions of green and black tea samples revealed 28 odourants of which 27 were identified. As the odour quality and the chromatographic properties of most of the odourants occurring in the air above the tea powders agreed with those which were identified by the preceding AEDA, these compounds were detectable by gas chromatography-olfactometry (GC-O) in static headspace samples. (Z)-Hex-3-enal, linalol, (a-octa-1 ,S-dien-3-one, oct-l-en-3-one, (Z)-hept-4-enal, butane-2,fdione. 2-methylpropanal, 3-methylbutanal, 3-methylnonane-2,4-dione, (E)-non-2-enal, octanal, (E,Z)-nona-2,6-dienaI and hexanal were found in the headspace volume of 40 ml which was drawn at 40°C from both kinds of tea. (E,E)-Nona3,Cdienal and a-pinene were detected as additional odourants of black tea. The most potent odourants occurring in the air above the tea powders were evaluated by the analysis of decreasing headspace volumes, e.g. (Z)-hex-3-enal was the sole odourant in 2 ml of the headspace of green tea and linalol in 0.5 ml of that of black tea. This procedure indicated that the difference in the odours of green and black tea was mainly due to a higher concentration of (Z)-hex-3-enal, (Z)-octa-l,S-dien-3-one and butane-2,3-dione and the much lower concentration of linalol in the air above the former.

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Gas chromatographic-mass spectrometric analyses of “flavory” and “non-flavory” ceylon black tea aroma concentrates prepared by two different methods

Cited by 32 publications

References 17 publications

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Tea aroma

Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)

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