Tea aroma formation

Ho, Chi‐Tang; Zheng, Xin; Li, Shiming

doi:10.1016/j.fshw.2015.04.001

Cited by 607 publications

(426 citation statements)

References 65 publications

Supporting

Mentioning

365

Contrasting

Unclassified

Order By: Relevance

“…One reason is that non-volatile products are generated instead of volatile aldehydes. The other possibility is some Strecker aldehydes are so unstable that they readily decompose into other volatiles by cyclization, coupling, or dehydration [10,11]. The results showed that Strecker aldehydes products which was identified during OTD manufactures included acetaldehyde, isobutyraldehyde, isovaleraldehyde, phenylalacetaldehyde, and 2-methylbutanal appeared and showed an increasing trend during fermentation.…”

Section: Resultsmentioning

confidence: 99%

“…As was identified by many previous studies, in black tea, volatile flavour compounds (VFC) are present in very low quantities, i.e. about 0.01% to 0.02% of the total dry weight, but they have high impact on the flavour of the products due to their low threshold value and resulting high odour units [3,5]. Moreover, the olfaction is better developed in humans for flavour perception compared to gestation.…”

Section: Introductionmentioning

confidence: 99%

“…Vietnamese black tea, produced by OTD was also investigated, and the results showed that about 40 volatile compounds were identified [4]. The amounts of volatile components after drying processing of both the OTD and CTC black tea were analyzed by gaschromatography (GC) and GC-mass spectrometry (GC-MS) [5]. As was identified by many previous studies, in black tea, volatile flavour compounds (VFC) are present in very low quantities, i.e.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING

Tuan¹

2018

JST

View full text Add to dashboard Cite

The content of volatile compounds in tea leaves at different stages of OTD black tea manufacture was measured. Aroma concentrate was prepared by Brewed Extraction Method (BEM) and analyzed by GC/MS. The results showed that volatile compounds were products of lipid breakdown (groupI) and derivatives from terpenoids, carotenoids and amino acids (group II). During processing the changes of group I and group II were significantly different from each others and effect to the flavour index. A gradual increase of percentage relative content from 16.72 to 18.09 in the group I volatile compounds was noticed during withering. While during fermentation, the sum of group II compounds content was higher than than that of group I compounds therefore the value of flavour index, and the value of FI is higher than 1.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING

Tuan¹

2018

JST

View full text Add to dashboard Cite

show abstract

“…Darjeeling is world famous for the production of flavoured tea. Phytofluene is a carotenoid pigment mainly found in the tea leaves (Premachandra et al, 1977;Ho et al, 2015) undergoes epoxidation and photo-oxidation and produce a volatile organic compound called geranyl acetone ((5E)-6,10-dimethylundeca-5,9-dien-2-one) which is an important aroma of black, green and oolong tea (Ho et al, 2015). Geranyl acetone having very short life time of less than 1 hour (Fruekilde et al, 1998) could further get degraded and ozonolysed to form acetone.…”

Section: General Characteristics Of the Carbonyl Compounds And Comparmentioning

confidence: 99%

How the Atmosphere over Eastern Himalaya, India is Polluted with Carbonyl Compounds? Temporal Variability and Identification of Sources

Sarkar

Chatterjee

Majumdar

et al. 2017

Aerosol Air Qual. Res.

View full text Add to dashboard Cite

A study was conducted on atmospheric carbonyl compounds for the first time over a Himalayan atmosphere in India. Samples were collected from a high altitude hill station, Darjeeling (27.01°N, 88.15°E, 2200 masl) during June 2012 to May 2013. Temporal variation, meteorological influence, source apportionment and ozone formation potential etc were studied for acetaldehyde, formaldehyde, acetone, butanaldehyde, propanaldehyde, benzaldehyde, crotonaldehyde, valeraldehyde, isovaleraldehyde, hexanaldehyde, p-tolualdehyde and o-tolualdehyde. High concentration of Acetone (81.6 ± 63.5 µg m -3 ) was observed which could be due to the higher photochemical production from its precursor volatile organic compounds emitted from tea plants and tea processing units. The concentration of acetaldehyde (20.7 ± 47.6 µg m ). Meteorological parameters like temperature and surface reaching solar radiative flux played the major roles for the seasonal variation of the carbonyl concentration over the hill station. The average ratio of formaldehyde to acetaldehyde over Darjeeling was found to be 1.64 ± 1.43 well representing a typical urban atmosphere at this part of Himalaya. Positive matrix factorization model showed that the biogenic emissions from tea plants and vehicular emissions were the major sources of carbonyl compounds over the hill station.

show abstract

“…Caffeine, carbohydrate, polyphenol, and terpenoid are the four main chemical constituents that are responsible for tea quality. 4 Polyphenol, which is the source of the astringency of tea, has been identified to boost many biological functions, including modulation of lipid metabolism and antioxidant activities. 2 Car-bohydrate is the source of the sweetness of tea, 3 the high content of which has a conciliatory effect on the bitterness and astringency of tea.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Oolong Teas Using ¹H and ¹³C Solid‐state NMR, Sensory Analysis, and Multivariate Statistics

Cai

Cheng

Jin

et al. 2016

J Chinese Chemical Soc

View full text Add to dashboard Cite

The classification of Wuyi rock tea (Oolong type) is performed by solid‐state nuclear magnetic resonance (NMR) for the first time. Quality differences of eight Oolong teas grown in Wuyi Mountains in southeastern China are analyzed by a combination of solid‐state 1H and 1H– 13C CP‐MAS (cross‐polarization magic angle spinning) NMR, partial least‐squares discriminate analysis (PLS‐DA), and quantitative descriptive analysis (QDA). The contents of caffeine, carbohydrate, polyphenol, and terpenoid were distinguished, and quantification of the metabolites was made based on the 1H and 13C MAS spectra. PLS‐DA shows a separation of high‐ and low‐quality Oolong teas, in good agreement with the result of QDA. These results indicate that NMR metabolomic approach enables us to differentiate the analyzed teas based on their chemical composition.

show abstract

Tea aroma formation

Cited by 607 publications

References 65 publications

CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING

CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING

How the Atmosphere over Eastern Himalaya, India is Polluted with Carbonyl Compounds? Temporal Variability and Identification of Sources

Evaluation of Oolong Teas Using ¹H and ¹³C Solid‐state NMR, Sensory Analysis, and Multivariate Statistics

Contact Info

Product

Resources

About

Tea aroma formation

Cited by 607 publications

References 65 publications

CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING

CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING

How the Atmosphere over Eastern Himalaya, India is Polluted with Carbonyl Compounds? Temporal Variability and Identification of Sources

Evaluation of Oolong Teas Using 1H and 13C Solid‐state NMR, Sensory Analysis, and Multivariate Statistics

Contact Info

Product

Resources

About

Evaluation of Oolong Teas Using ¹H and ¹³C Solid‐state NMR, Sensory Analysis, and Multivariate Statistics