Recommended storage temperature for green tea based on sensory quality

Dai, Qiong; Liu, Sitong; Jiang, Yurong; Gao, Jing; Jin, Huozhu; Zhang, Yajuan; Zhang, Zhengzhu; Xia, Tao

doi:10.1007/s13197-019-03902-7

Cited by 21 publications

(18 citation statements)

References 30 publications

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“…Green tea processed from TV1 had the highest level of ECG with 47.8 AE 0.6 mg g À1 . The EGCG and ECG levels from the present study are at variance with some available literature such as 19-62 mg g À1 (EGCG) and 10-30 mg g À1 (ECG); 18 70.76 mg g À1 (EGCG) and 27.08 mg g À1 (ECG), 21 where the levels are much lower. The effect of processing method had a strong inuence in content of these catechins in infusions.…”

Section: Gallated Catechinscontrasting

confidence: 97%

“…The caffeine level in the teas being reported here is higher than some earlier literature cited levels determined using HPLC. 18,21,22,33 Dai et al found caffeine content in Huangshan Maofeng, a famous Chinese green tea, at 32.88 mg g À1 . 21 The caffeine level in Ziyang green tea, a selenium enriched Chinese green tea, was demonstrated in the range between 26.71 mg g À1 and 38.06 mg g À1 .…”

Section: Caffeinementioning

confidence: 99%

“…18,21,22,33 Dai et al found caffeine content in Huangshan Maofeng, a famous Chinese green tea, at 32.88 mg g À1 . 21 The caffeine level in Ziyang green tea, a selenium enriched Chinese green tea, was demonstrated in the range between 26.71 mg g À1 and 38.06 mg g À1 . 33 In Kenya, green teas processed from purple color cultivars had caffeine level in the range between 11.6 and 22.0 mg g À1 .…”

Section: Caffeinementioning

confidence: 99%

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Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

et al. 2020

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Section: Gallated Catechinscontrasting

confidence: 97%

Section: Caffeinementioning

confidence: 99%

Section: Caffeinementioning

confidence: 99%

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Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

et al. 2020

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“…More importantly, an unpleasant odour would appear in the aged green tea, causing it to be perceived as stale (Horita, ). As reported, some compounds decrease during storage, such as linalool (Song, ), heptanal and decanal (Dai et al ., ). Another compounds increased as the green tea samples were stored longer, such as 1‐penten‐3‐ol, ( Z )‐2‐penten‐1‐ol ( E,Z )‐2,4‐heptadienal and (E,E)‐2,4‐heptadienal (Horita, ).…”

Section: Introductionmentioning

confidence: 97%

“…And some compounds were not found in fresh tea, but were found in the stored tea leaves, such as styrene and dihydrolactone (Song, ). In our previous study, we found that benzaldehyde, benzyl alcohol, l ‐α‐terpineol, safranal, nonanoic acid and trans ‐β‐ionone increased their concentration in the tea samples stored at room temperature, which caused a reduction on the fresh flavour notes in the tea sample (Dai et al ., ). Horita () suggested that 1‐penten‐3‐ol, ( Z )‐2‐penten‐1‐ol and 2, 4‐heptadienal were responsible for the reversion flavour.…”

Section: Introductionmentioning

confidence: 97%

Investigating volatile compounds’ contributions to the stale odour of green tea

Dai

Jin

Gao

et al. 2019

Int J of Food Sci Tech

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Summary This study aimed to characterise the volatiles that contribute to stale odour of green tea. Volatiles were extracted using headspace solid‐phase microextraction (HS‐SPME) and analysed using gas chromatography‐mass spectrometry (GC‐MS) and gas chromatography‐olfactometry (GC‐O). Results showed that a total of ninety‐six volatiles were identified by GC‐MS, in which forty‐four volatiles were screened out based on Principal component analysis (PCA) and orthogonal projections to latent structures–discriminant analysis (OPLS‐DA), and thirty‐nine volatiles had a significant variation at the level of 0.05 by analysis of variance (anova). From GC‐O analysis, fifty‐four aromatic volatiles with strong aroma intensity (aroma intensity above 2) were perceived. Further investigation revealed that fifteen volatiles, including 1‐octen‐3‐ol, benzyl alcohol, benzaldehyde, safranal, β‐cyclocitral, (E,E)‐3,5‐octadien‐2‐one, (Z,E)‐3,5‐octadien‐2‐one, dimethyl adipate, dihydroactinidiolide, β‐ionone, α‐ionone, geranyl acetone, phenylethyl alcohol, methyl decanoate and α‐terpineol were responsible for stale odour, besides the former nine compounds were only found in stored tea.

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Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage

de Beer,

Human,

du Preez

et al. 2024

J Sci Food Agric

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BACKGROUNDGreen rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) herbal tea is popular due to its health‐promoting properties. Information on its characteristic sensory profile is scarce and sensory tools to define product variation are needed. The storage conditions and time during its shelf‐life are hypothesized to affect the product quality.RESULTSProduction batches from two producers spanning 5 years (n = 57) were analyzed using descriptive sensory analysis. Primary attributes (>30 median intensity; 100% occurrence frequency) included ‘hay/dried grass’, ‘cooked oats’, ‘tobacco’, ‘honey’ and ‘caramel’ aromas, and astringent mouthfeel. ‘Cooked vegetables’, ‘green grass’, ‘stewed fruit’, ‘rooibos‐woody’, ‘marmalade’ and ‘cardboard’ aromas, sweet taste and bitter taste were secondary attributes (10–20 median intensity; 100% occurrence frequency). The same flavor attributes were present, except for sweet‐associated and fruity notes. A sensory lexicon and sensory wheels for aroma and palate attributes were constructed from the data. The shelf‐life stability of green rooibos was evaluated in moisture‐impermeable (pouches) and moisture‐permeable (sachets) packaging at 25 and 40 °C at 60% relative humidity over 24 weeks. Green rooibos samples stored in pouches at 4 °C were also evaluated. Storage in sachets led to moisture uptake (~10 g (100 g)−1 dry basis) and an increase in water activity (>0.6), causing degradation of chlorophyll and dihydrochalcones. Changes in color and sensory profile (decreased vegetal, cereal and cardboard aromas and increased sweet‐associated and fruity aromas) were evident and more pronounced at the higher storage temperature.CONCLUSIONSStorage at ≤25 °C in moisture‐impermeable packaging material is recommended for green rooibos herbal tea. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Recommended storage temperature for green tea based on sensory quality

Cited by 21 publications

References 30 publications

Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

Investigating volatile compounds’ contributions to the stale odour of green tea

Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage

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