Green tea flavour determinants and their changes over manufacturing processes

Han, Zhuo-Xiao; Rana, Mohammad M.; Li, Guofeng; Gao, Ming‐Jun; Li, Daxiang; Wu, Fu-Guang; Li, Xinbao; Wan, Xiaochun; Shu, Wei

doi:10.1016/j.foodchem.2016.06.049

Cited by 129 publications

(99 citation statements)

References 36 publications

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“…Volatile compounds in six tea samples were analyzed by headspace solid‐phase microextraction‐gas‐chromatography mass‐spectrometry (HS‐SPME‐GC/MS). This extraction and quantitative method has been used in many researches, such as the aroma analysis of Bai‐Sang Cha and Fuding‐Dabai Cha (Han et al., ), green teas from the same region (Lee, Chambers, Chambers, Adhikari, & Yoon, ), seven grades black tea (Alasalvar et al., ), and so on. The method of this study was conducted according to previous researches, with a slight modification.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

Luo

Ma³

et al. 2018

Journal of Food Science

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Jasmine scented black tea is widely popular in China and the scenting process is the most crucial issue affecting its aroma quality. This study aimed to analyze the influence of different processes on aroma quality and the specific contribution of volatiles to aroma quality. To achieve it, the headspace solid‐phase microextraction method combined with gas‐chromatography mass‐spectrometry was used to identify and quantify the volatile compounds, and further collected the characteristics according to odor activity values or contents. The quantitative descriptive analysis (QDA) and traditional sensory analysis (TSA) were used to evaluate its aroma quality and the correlation analysis between QDA and characteristic aroma compounds was carry out to analyze the specific contribution of characteristics to sensory quality. The GC/MS results showed that 130 aroma components and 20 characteristics were identified in 6 tea samples and more new volatile components appeared and less original volatile components disappeared in traditional scenting process (TSP) compared with continuous scenting process (CSP). The QDA and TSA results showed that TSP samples had better “overall” and “jasmine” than CSP samples. The correlation analysis between QDA and characteristics showed that nerolidol and methylbenzoate were related to “overall,” linalool and methyl anthranilate to “jasmine,” and decanal and benzeneacetaldehyde to “sweet floral,” “roasted,” and “fermented.” This study suggested that TSP is a favorable scenting process for black tea, and QDA is an objective and digital sensory evaluation method for jasmine scented black tea. Practical Application Compare the effect of scenting technology on the aroma quality of jasmine scented black tea based on sensory analysis and chemical analysis, and suggested a favorable scenting process for processing jasmine scented black tea with better qualities. Explore the correlation between aroma composition and specific aroma properties to provide some useful information about guiding the scenting process to acquire a product with target aroma qualities. And the application of QDA for evaluation of jasmine scented black tea was better for consumers to understand the quality attributes of product.

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Section: Methodsmentioning

confidence: 99%

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

Luo

Ma³

et al. 2018

Journal of Food Science

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“…Dynamic changes in the abundance of different flavor compounds due to the processing treatments and cultivars can be found in the associated article [1].…”

Section: Datamentioning

confidence: 99%

Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

Han

Rana

et al. 2017

Data in Brief

Self Cite

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This paper presents data related to an article entitled “Green tea flavor determinants and their changes over manufacturing processes” (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars ‘Bai-Sang Cha’ (‘BAS’) and ‘Fuding-Dabai Cha’ (‘FUD’). Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The data shows the abundances of the detected aroma compounds, their threshold values and odor characteristics in the two differently processed tea samples as well as two different cultivars.

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“…Studies on compelling odorants of green tea are crucial to the characteristic aroma of the tea (Kumazawa and Masuda, 1999;Baba and Kumazawa, 2014). In such circumstances, use of persimmon leaves or seeds could enhance the preference of green tea by enriching its flavor as it is less preferred because of its flavor as compared to fermented black and semi-fermented Oolong teas (Han et al, 2016). Although the effect of persimmon leaf on sensory properties of green tea is not reported, addition of chopped persimmon leaves gave significantly high scores for color, flavor, texture and overall preference to kimchi, a Korean traditional famous food .…”

Section: Volatile Flavor Compounds Of Persimmon Leaf and Seed Tea Sammentioning

confidence: 99%

“…Green tea may have even more benefits due to higher levels of bioactive compounds than in black tea (Wang et al, 2011). However, green tea is less preferred because of its flavor as compared to fermented black and semi-fermented 'Oolong teas' (Han et al, 2016). Fruit flavor is resulted from a combination of taste and aroma (Klee, 2010).…”

Section: Introductionmentioning

confidence: 99%

Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea

Kim¹,

Dhungana²,

Kim³

et al. 2017

Afr. J. Biotechnol.

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Acceptance of green tea, a health promoting functional food material, could be increased if its flavor is improved. Persimmon seeds and leaves are likely potential options for green tea improvement since they contain a large number of volatile flavor compounds. In the present study, amino acids, volatile flavor compounds, and antioxidant potentials of persimmon tea (PT) prepared with green tea were investigated. PT contained 8 essential amino acids, most of which are associated with learning ability and memory as well as stroke and neurodegenerative diseases prevention. Total free amino acid was high in persimmon seed tea (273.37-300.61 µg/mL) as compared to persimmon leaf tea (179.75-198.44 µg/mL). Total phenol content of persimmon leaf tea ranged from 333.07 to 348.87 GAE µg/g and that of seed tea from 324.63 to 356.73 GAE µg/g. Some of the volatile flavor compounds such as 2-undecanone; furfural; 5-methyl furfural; benzoic acid, methyl ester; benzaldehyde, 4-methyl; and phenol, 2,4-bis (1,1-dimethylethyl) were found in persimmon leaf and seed tea. The results of the present study suggest that persimmon leaf and seed could offer good options to enhance the preference of green tea along with its nutritional value.

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Green tea flavour determinants and their changes over manufacturing processes

Cited by 129 publications

References 36 publications

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

Persimmon leaf and seed powders could enhance nutritional value and acceptance of green tea

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