Identification of White Powdery Substance Found on Stored Ten-cha by FT-IR Microspectrometry

Kohata, Katsunori; Horihe, Hideki; Mukai, Toshihiro; Fukatsu, Shuichi

doi:10.5979/cha.1996.83_17

Cited by 1 publication

(2 citation statements)

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“…A modified fluorescent flow-injection analytical system was applied to sequentially determine tannin and total amino acid contents in several green tea samples for taste assessment (Yu et al, 2014). Moreover, FT-IR spectroscopy can be used not only in aroma analysis but also in tea taste analysis, for instance, the identification of caffeine (Kohata et al, 2009). MS detectors are not only suitable for aroma analysis as pointed out earlier, but also very useful in LC-MS technique for taste study in terms of high selectivity, resolution, and sensitivity (Ashrani et al, 2018;Dawid & Hofmann, 2012;Edelmann et al, 2020;Hillmann et al, 2012;Kauz et al, 2021;Pickrahn et al, 2014).…”

Section: Detectors and Qualitative Techniquesmentioning

confidence: 99%

“…A modified fluorescent flow‐injection analytical system was applied to sequentially determine tannin and total amino acid contents in several green tea samples for taste assessment (Yu et al., 2014). Moreover, FT‐IR spectroscopy can be used not only in aroma analysis but also in tea taste analysis, for instance, the identification of caffeine (Kohata et al., 2009).…”

Section: Instrumental Analytical Techniques Of Tea Tastementioning

confidence: 99%

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Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques

Zhai

Liang

Granvogl

et al. 2022

Comp Rev Food Sci Food Safe

146

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Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.

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