Comparison of the Odor Concentrates by SDE and Adsorptive Column Method from Green Tea Infusion

Shimoda, Mitsuya; Shigematsu, Hiroko; Shiratsuchi, Hideki; Osajima, Yutaka

doi:10.1021/jf00054a037

Cited by 71 publications

(56 citation statements)

References 12 publications

(13 reference statements)

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“…h Based on article by Komthong, Hayakawa, Katoh, Igura, and Shimoda (2006). i Based on article by Shimoda, Shigematsu, Shiratsuchi, and Osajima (1995). j Based on article by Yu, Wu, and Chen (1989).…”

Section: Screening Of Spme Variables Using 2 5-1 Fractional Factorialmentioning

confidence: 99%

Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

et al. 2011

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Section: Screening Of Spme Variables Using 2 5-1 Fractional Factorialmentioning

confidence: 99%

Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

et al. 2011

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“…Therefore, it is unlikely to use hundreds of these compounds at the same time to carry out accurate quantitative, and some volatile components are missing in the market. Some studies [20,21] have used an internal standard method to quantitatively evaluate the volatile components of tea; however, this is limited to the solvent extraction method. We previously attempted to use ethyl decylate as an internal standard for qualification analysis.…”

Section: Data Processingmentioning

confidence: 99%

Aroma formation in Dianhong black tea: Effects of baking

Qiu

Wang

et al. 2017

International Journal of Food Properties

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Baking is the last, and yet most essential, step in the formation of the final distinct flavour of most black tea products. In this study, the influence of baking on the volatile components of Dianhong black tea, which is one of the most popular black teas in China, was investigated. As a very fast, effective, and simple method for collecting volatiles, headspace solid-phase microextraction (HS-SPME) with a 65 µm PDMS/DVB fibre was used to extract the volatile compounds of Dianhong black tea, and the volatile components were further separated and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that the peak areas of alcohols, aldehydes, esters, and ketones were increased, but that those of some alkanes, acids, and nitrogen compounds did not demonstrate an obvious increase after baking. The differences generated by baking process actually result in the distinct flavour of most black teas and can be used as a model for analysing the chemical composition of special flavours, and for quality improvement and process control. ARTICLE HISTORY

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“…Chromatography-Mass Spectrometry (GC-MS) using the adsorptive column method (Shimoda et al, 1995). FMS was completely removed, and almost all the FFT was also removed.…”

Section: Preparation Of Deodorized Coffee Brewmentioning

confidence: 99%

Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

Itobe¹,

Nishimura²,

Kumazawa³

2015

FSTR

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The aim of this study was to investigate the influence of milk on the aroma release and aroma perception of coffee. The amounts of in-mouth odorants exhaled through the nostrils during the consumption of black coffee and milk coffee were compared using the Retronasal Flavor Impression Screening System (R-FISS) by 3 trained panelists. As a result, it was found that the amounts of most in-mouth odorants including the potent odorants in brewed coffee did not significantly differ between the black coffee and milk coffee. However, the amounts of furfuryl methyl sulfide (FMS), difurylmethane, and furfuryl pyrrole exhaled through the nostrils during the consumption of milk coffee were significantly lower than those of the black coffee regardless of the panelist. It has been previously indicated that FMS could result from the methylation of 2-furfurylthiol (FFT), one of the most important potent odorants in brewed coffee. Based on these results, FFT and FMS were added to milk coffee so that the amount of FMS exhaled through the nostrils was about the same as that of black coffee, resulting in improved intensity of the coffee-like aroma quality for the milk coffee. The present results suggested that the significantly decreased intensity of the coffee-like aroma quality might result from decreased aroma release of a few odorants, including FFT, by the addition of milk to the coffee. Moreover, it was inferred that the difference in aroma release of FFT would have an especially significant impact on the perception of coffee-like aroma quality between the black coffee and milk coffee.Keywords: flavor release, aroma release, aroma perception, retronasal aroma, R-FISS, coffee, milk IntroductionFlavor release from food has been acknowledged as an important factor in determining the perceived flavor quality of various foods. It is well-known that aroma perception is the result of odorant/receptor interactions that take place in receptors on the olfactory epithelium in the human nasal cavity. Therefore, in order to understand aroma perception during eating and drinking, it is important to determine the composition and amounts of odorants that reach the olfactory epithelium from foodstuffs or their behavior (Taylor and Roozen, 1996;Taylor and Linforth, 1997). In order to analyze the odorants exhaled through the nostrils, several analytical techniques have been developed, such as nosespace analysis by APCI-MS , PTR-MS (Roberts et al., 2003a), EXOM (Buettner and Schieberle, 2000), and R-FISS (Kumazawa et al., 2008). These analytical techniques have been used to reveal the relationship between the intensity of the aroma perceptions and the aroma release during the consumption of foods and drinks (Gwartney et al., 2000;Hollowood et al., 2000;Lethuaut et al., 2004;Linforth et al., 1999;Mestres et al., 2005;Saint-Eve et al., 2009;Weel et al., 2002). In addition, Beauchamp et al. and Fransnelli et al. also developed other analytical techniques capable of analyzing the odorants passing through the nasopharynx and reaching the olfactory ...

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Comparison of the Odor Concentrates by SDE and Adsorptive Column Method from Green Tea Infusion

Cited by 71 publications

References 12 publications

Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

Aroma formation in Dianhong black tea: Effects of baking

Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

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