New volatile constituents of black tea aroma

Vitzthum, O.; Werkhoff, P.; Hubert, Peter

doi:10.1021/jf60201a032

Cited by 85 publications

(42 citation statements)

References 11 publications

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“…MeSH, DMS and DMDS were important components of seafood odour while DMTS was a marker of spoilage (Duflos et al, 2006). Benzothiazole, 2-methylbenzothiazole and 2-mercaptobenzothiazole are occasionally found (Vitzthum et al, 1975;Anjou and von Sydow, 1967).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Anthropogenic contributions to global carbonyl sulfide, carbon disulfide and organosulfides fluxes

Lee

Brimblecombe

2016

Earth-Science Reviews

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Previous studies of the global sulfur cycle have focused almost exclusively on oxidized species and just a few sulfides. This focus is expanded here to include a wider range of reduced sulfur compounds. Inorganic sulfides tend to be bound into sediments, and sulfates are present both in sediments and the oceans. Sulfur can adopt polymeric forms that include S-S bonds. This review examines the global anthropogenic sources of reduced sulfur, updating emission inventories and widening the consideration of industrial sources. It estimates the anthropogenic fluxes of key sulfides to the atmosphere (units Gg S

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Section: Accepted Manuscriptmentioning

confidence: 99%

Anthropogenic contributions to global carbonyl sulfide, carbon disulfide and organosulfides fluxes

Lee

Brimblecombe

2016

Earth-Science Reviews

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“…The ratio of terpenoid species to nonterpenoid species has been used to classify black teas for their flavor quality. In particular, linalool and geraniol, which belong to the terpene alcohol family, always impart a sweet, flowery aroma on black tea (Sanderson et al, 1973;Vitzthum et al, 1975;Kawakami et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Shi

Wang²,

et al. 2014

J. Zhejiang Univ. Sci. B

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Methyl jasmonate (MeJA) was widely applied in promoting food quality. Aroma is one of the key indicators in judging the quality of tea. This study examined the effect of exogenous MeJA treatment on tea aroma. The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction (HS-SPME) and were analyzed using gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Forty-five volatile compounds were identified. The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea. Moreover, several newly components, including copaene, cubenol, and indole, were induced by the MeJA treatment. The activities of polyphenol oxidase and β-glucosidase in fresh tea leaves changed after the MeJA treatment. Quantitative real-time polymerase chain reaction (qRT-PCR) analysis indicated that the gene expression levels of polyphenol oxidase and β-primeverosidase were upregulated by two and three folds, respectively, by the MeJA treatment (P<0.01); however, the gene expression of β-glucosidase was downregulated to a half level. In general, the aroma quality of the MeJAtreated black tea was clearly improved.

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“…With the first studies being published demonstrating that both temperature and pressure during SFE have a significant effect on the equilibrium solubility, several researches started thinking about how take advantage of this for fractionation purposes. Small changes of temperature and/or pressure, especially in the region near the critical point of the solvent, demonstrated affect equilibrium solubility, meanwhile, in liquid extraction, only temperature has a strong effect (Vitzthum et al, 1975). Taking advantage of the different solubilities of extractable compounds in the supercritical solution, the possibility of coupling separators after the extractor started to be studied.…”

Section: Coupling Of Separators To Pressurized Fluid Extractors For Fmentioning

confidence: 99%

Developing novel one-step processes for obtaining food-grade O/W emulsions from pressurized fluid extracts: processes description, state of the art and perspectives

Santos

Meireles

2015

Food Sci. Technol

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In this work, a novel on-line process for production of food-grade emulsions containing oily extracts, i.e. oil-in-water (O/W) emulsions, in only one step is presented. This process has been called ESFE, Emulsions from Supercritical Fluid Extraction. With this process, emulsions containing supercritical fluid extracts can be obtained directly from plant materials. The aim in the conception of this process is to propose a new rapid way to obtain emulsions from supercritical fluid extracts. Nowadays the conventional emulsion formulation method is a two-step procedure, i.e. first supercritical fluid extraction for obtaining an extract; secondly emulsion formulation using another device. Other variation of the process was tested and successfully validated originating a new acronymed process: EPFE (Emulsions from Pressurized Fluid Extractions). Both processes exploit the supercritical CO2-essential oils miscibility, in addition, EPFE process exploits the emulsification properties of saponin-rich pressurized aqueous plant extracts. The feasibility of this latter process was demonstrated using Pfaffia glomerata roots as source of saponin-rich extract, water as extracting solvent and clove essential oil, directly extracted using supercritical CO2, as a model dispersed phase. In addition, examples of pressurized fluid-based coupled processes applied for adding value to food bioactive compounds developed in the past five years are reviewed.

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New volatile constituents of black tea aroma

Cited by 85 publications

References 11 publications

Anthropogenic contributions to global carbonyl sulfide, carbon disulfide and organosulfides fluxes

Anthropogenic contributions to global carbonyl sulfide, carbon disulfide and organosulfides fluxes

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Developing novel one-step processes for obtaining food-grade O/W emulsions from pressurized fluid extracts: processes description, state of the art and perspectives

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