The impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis)

Dai, Qiong; Jiang, Yurong; Liu, Sitong; Gao, Jing; Jin, Huozhu; Wang, Huiqiang; Xiao, Mingji; Zhang, Zhengzhu; Li, Daxiang

doi:10.1007/s13197-019-03911-6

Cited by 7 publications

(4 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It must be emphasized that we only focused on the comparison of the variation tendency between two different phases (HS and DI). Consistent with the previous report, esters, aldehydes, and alcohols appeared to be the main constituents in HS [ 24 ]. Unlike the constituents in HS, the main constituents in DI were alkaloids, aldehydes, esters, and fatty acids.…”

Section: Resultssupporting

confidence: 92%

“…The identification of VOCs and their characteristics are summarized in Table 1 . The number of compounds was lower than that in previous studies with organic solvents, high temperatures, and increasing tea concentrations of sample extractions [ 23 , 24 ]. According to the GC-MS and the related chemical structures, these compounds can be divided into nine types, including six alcohols, seven aldehydes, six esters, six fatty acids, two heterocycles, six hydrocarbons, three ketones, one organosulfide, and one phenol.…”

Section: Resultsmentioning

confidence: 55%

See 1 more Smart Citation

Profiling Real-Time Aroma from Green Tea Infusion during Brewing

Sun

Dong

Ren

et al. 2022

Foods

View full text Add to dashboard Cite

Aroma substances are the most crucial criteria for the sensory evaluation of tea quality, and also key attractors influencing consumers to make the decision for purchasing tea. Understanding the aromatic properties of tea infusion during different brewing time is crucial to control the tea aromatic quality. Here, headspace and direct immersion solid-phase microextraction (HS-SPME and DI-SPME), coupled with GC-MS, were employed to investigate the impact of brewing time on the changes of the volatile features of green tea infusion. Esters, aldehydes, alcohols, fatty acids, and alkaloids were the predominant volatile groups from tea infusions. Two to three minutes was identified as the best duration for the tea brewing that can maximize the abundance of aromatic chemicals in the headspace emitted from the tea infusions. The variation of the key aromatic contributors between the tea infusion and the headspace over the infusion tended to equilibrate during the tea brewing process. This study provides a theory-based reference method by analyzing the real-time aromatic characteristics in green tea. The optimal time was determined for aromatic quality control, and the complementary relationship between the volatiles in the headspace and its counterpart, tea infusion, was primarily elucidated.

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 55%

Profiling Real-Time Aroma from Green Tea Infusion during Brewing

Sun

Dong

Ren

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Green tea has been proven to be benefit to human heathy as one of the famous drinks in the world especially in Asia. Dai et al employed HP-SPME to explore the difference of aromas of green tea (Camellia sinensis) by brewing in glass tumblers and thermos vacuum mugs [42]. Mendoza-Enano et al inspected volatile compounds extracted from fresh and stored cut watermelon (Citrullus lanatus) under various processing and packaging circumstances applying HP-SPME combined with GC-MS, which could be helpful to develop appropriate postharvest interventions to guarantee watermelon quality [43].…”

Section: Headspace Solid-phase Microextractionmentioning

confidence: 99%

Recent advances of green pretreatment techniques for quality control of natural products

Sun

Yan

et al. 2020

Electrophoresis

View full text Add to dashboard Cite

A few advancing technologies for natural product analysis have been widely proposed, which focus on decreasing energy consumption and developing an environmentally sustainable manner. These green sample pretreatment and analysis methods following the green Analytical Chemistry (GAC) criteria have the advantage of improving the strategy of chemical analyses, promoting sustainable development to analytical laboratories, and reducing the negative effects of analysis experiments on the environment. A few minimized extraction methodologies have been proposed for replacing the traditional methods in the quality evaluation of natural products, mainly including solid‐phase microextraction (SPME) and liquid phase microextraction (LPME). These procedures not only have no need for large numbers of samples and toxic reagent, but also spend a small amount of extraction and analytical time. This overview aims to list out the main green strategies on the application of quality evaluation and control for natural products in the past 3 years.

show abstract

“…Therefore, the volatile components of tea can be used as the characteristic fingerprint to distinguish and identify the variety, grade, and origin of tea [ 6 ]. Researchers often use chemometric tools such as hierarchical cluster analysis (HCA), principal component analysis (PCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) for analyzing the similarities and differences in the volatile components of tea samples, tracing the origin of tea trees, distinguishing tea varieties and tea grades, and determining the characteristic volatile components of tea [ 7 – 9 ]. However, currently, reports on the use of chemometric methods such as HCA, PCA, and OPLS-DA for analyzing the volatile components of Fenghuang Dancong, Tieguanyin, and Dahongpao teas and for determining the characteristic volatile components of these three oolong teas are lacking.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of Fenghuang Dancong, Tieguanyin, and Dahongpao teas using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods

2022

PLoS ONE

View full text Add to dashboard Cite

Fenghuang Dancong, Tieguanyin, and Dahongpao teas are belonged to semi-fermented oolong teas and are famous for their unique aroma. However, reports regarding the systematic comparison, differentiation, and classification of the volatile components of these three types of oolong teas are lacking. In this study, we aimed to establish a method for distinguishing these three types of oolong teas. The volatile components in a total of 21 tea samples of these three types of oolong teas were extracted, determined, and identified by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). In addition, chemometric methods such as hierarchical cluster analysis (HCA), principal component analysis (PCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were used for distinguishing and classifying the three types of oolong teas on the basis of the similarities and differences in the volatile components. The results showed that 125 volatile components were extracted and identified from the three types of oolong teas, among which 53 volatile components overlapped among the samples. The results of HCA indicated that the samples of each of the three types of oolong teas could be placed in one category when the t value was 220. The results of PCA and OPLS-DA showed that the volatile components such as dehydrolinalool, linalool oxide II, linalool, α-farnesene, linalool oxide I, β-ocimene, nerolidol, cis-3-butyric acid folate, myrcene, and (Z)-hexanoic acid-3-hexenyl ester are the characteristic components, which can be used to distinguish the three types of oolong teas. We developed a simple, fast, and efficient method for distinguishing three types of oolong teas and provided a feasible technique for the identification of oolong tea types.

show abstract

The impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis)

Cited by 7 publications

References 33 publications

Profiling Real-Time Aroma from Green Tea Infusion during Brewing

Profiling Real-Time Aroma from Green Tea Infusion during Brewing

Recent advances of green pretreatment techniques for quality control of natural products

Comparative analysis of Fenghuang Dancong, Tieguanyin, and Dahongpao teas using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods

Contact Info

Product

Resources

About