Comparison of the Odor Concentrates of Black Tea

Shigematsu, Hiroko; Shimoda, Mitsuya; Osajima, Yutaka

doi:10.3136/nskkk1962.41.768

Cited by 10 publications

(5 citation statements)

References 3 publications

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“…The major volatile compounds in fermented Fuzhuan brick‐tea were hexanal, 1‐penten‐3‐ol, ( E )‐2‐pentenal, ( E )‐2‐hexenal, ( E , Z )‐2,4‐heptadienal, ( E , E )‐2,4‐heptadienal and linalool oxides. The two heptadienal isomers, 1‐penten‐3‐ol and ( E , E )‐2,4‐nonadienal with stale aroma and sun‐baked flavour were the main contributors to the characteristic aroma of Fuzhuan brick‐tea, in agreement with previous results 7…”

Section: Resultssupporting

confidence: 92%

Analysis of characteristic aroma of fungal fermented Fuzhuan brick‐tea by gas chromatography/mass spectrophotometry

Yan³

et al. 2007

J Sci Food Agric

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Fuzhuan brick-tea is a popular fermented Chinese dark tea because of its typical fungal aroma. Fungal growth during the production process is the key step in achieving the unique colour, aroma and taste of Fuzhuan brick-tea. To further understand the generation of the characteristic aroma, changes in the main volatile compounds of Fuzhuan brick-tea during the fungal growth stage were studied by gas chromatography/mass spectrophotometry. The results showed that the content of volatile compounds, especially aldehyde compounds with stale aroma such as (E)-2-pentenal, (E)-2-hexenal, 1-penten-3-ol, (E, E)-2,4-heptadienal and (E, Z)-2,4-heptadienal, increased significantly in fermented tea samples. The concentration of terpene alcohols with flower aroma also increased notably during the fermentation process. The compounds with stale and flower aromas in combination with some volatile components of the raw material contributed to the characteristic 'fungal/flower' aroma of Fuzhuan brick-tea. Microbial metabolism during the fermentation process probably played the key role in the generation of characteristic aromatic compounds of Fuzhuan brick-tea.

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Section: Resultssupporting

confidence: 92%

Analysis of characteristic aroma of fungal fermented Fuzhuan brick‐tea by gas chromatography/mass spectrophotometry

Yan³

et al. 2007

J Sci Food Agric

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“…The high acceptability of black tea is due to many factors, one of the most contributory factors being its flavor. The volatile compounds of black tea have been investigated by many researchers ( − ), and >570 volatile compounds have been reported (). On the other hand, canned black tea drinks are very popular in Japan.…”

Section: Introductionmentioning

confidence: 99%

Change in the Flavor of Black Tea Drink during Heat Processing

Kumazawa¹,

Masuda²

2001

J. Agric. Food Chem.

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Heat processing during canning is responsible for the change in flavor of black tea infusion. The quantitative change in the volatile components of the black tea infusion during heat processing is not sufficient for explaining the sensory evaluation. In this study, application of aroma extract dilution analysis using the volatile fraction before and after black tea (Darjeeling) samples were heat processed resulted in the detection of 10 odor-active peaks for which flavor dilution (FD) factors changed. Seven potent odorants were identified from these peaks by gas chromatography-mass spectrometry. Among these components, 3-methylbutanal (stimulus), methional (potato-like), beta-damascenone (sweet), dimethyl trisulfide (putrid), and 2-methoxy-4-vinylphenol (clove-like) showed the highest FD factors after heat processing of the black tea sample. Therefore, these odorants were the most important components involved in changing the black tea odor during heat processing. In addition, the precursor of beta-damascenone in black tea infusion was investigated, and 3-hydroxy-7,8-didehydro-beta-ionol was determined to be one of the beta-damascenone-generating compounds for the first time.

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“…We have applied a column extraction method to the separation of volatile compounds from infusions of green tea (Shimoda et al, 1995) and black tea (Shigematsu et al, 1994), wherein their aromas degrade during distillation even under reduced pressure, and from sake (Sakamoto et al, 1993), wherein ethyl alcohol (∼15 v/v%) disturbs a quantitative separation of volatile compounds. Separation of volatile compounds from the sugar matrix of honey is the most important procedure because it greatly influences the quality of the aroma concentrate.…”

mentioning

confidence: 99%

Aroma Compounds from Aqueous Solution of Haze (Rhus succedanea) Honey Determined by Adsorptive Column Chromatography

Shimoda

Osajima

1996

J. Agric. Food Chem.

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Aroma concentrate separated from an aqueous solution of Haze honey by adsorptive column chromatography had a stronger aroma intensity than that separated by a combination of a preliminary extraction with acetone and separation of volatile compounds from acetone extract by steam distillation extraction. A total of 130 compounds were identified, including 27 alcohols, 19 aldehydes, 9 ketones, 12 esters, 8 acids, 35 hydrocarbons, 10 furanoids or pyranoids, and 10 miscellaneous compounds. The sensory importance of the volatile compounds was investigated by sniffing the fractions separated by preparative gas chromatography. As a result, benzeneacetaldehyde, linalool, phenethyl alcohol, p-cresol, p-anisaldehyde, methyl-p-anisaldehydes, trimethoxybenzene, 5-hydroxy-2-methyl-4H-pyran-4-one, and lilac aldehydes seemed to contribute to Haze honey aroma. Keywords: Aroma compounds; flavor components; honey; column concentration

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Comparison of the Odor Concentrates of Black Tea

Cited by 10 publications

References 3 publications

Analysis of characteristic aroma of fungal fermented Fuzhuan brick‐tea by gas chromatography/mass spectrophotometry

Analysis of characteristic aroma of fungal fermented Fuzhuan brick‐tea by gas chromatography/mass spectrophotometry

Change in the Flavor of Black Tea Drink during Heat Processing

Aroma Compounds from Aqueous Solution of Haze (Rhus succedanea) Honey Determined by Adsorptive Column Chromatography

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