Gas Chromatographic Analysis of Steam Volatile Aroma Constituents: Application to Coffee, Tea and Cocoa Aromas

Reymond, D.; Mueggler-Chavan, Francoise; Viani, R.; Vuataz, L.; Egli, R. H.

doi:10.1093/chromsci/4.1.28

Cited by 25 publications

(7 citation statements)

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“…Volatile components of dry tea leaves were mostly determined using static head-space analysis and GC-MS (Heins et al, 1966;Reymond et al, 1966). In particular, the aroma of Ceylon black tea was examined by means of GC-MS and head-space analysis with charcoal adsorption (Wickremasingle et al, 1973).…”

Section: Gas Chromatography With Mass Spectrometry (Gc-ms)mentioning

confidence: 99%

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Yashin¹,

Nemzer²,

Combet³

et al. 2015

JFR

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Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis.Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.

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Section: Gas Chromatography With Mass Spectrometry (Gc-ms)mentioning

confidence: 99%

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Yashin¹,

Nemzer²,

Combet³

et al. 2015

JFR

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“…Pour rendre cette méthode quantitative, on ajoute dans le milieu étudié un étalon interne qui entre dans la composition de I' « espace de tête » et donne un pic dont la surface est considérée comme surface de référence pour tous les autres pics. De nombreux auteurs ont repris cette technique pour étudier la bière (6,7,8,9), le rhum (10), certains produits alimentaires (4), le vinaigre (11), le café, le cacao et le thé (12).…”

Section: °Technique Des « Espaces De Tete »unclassified

“…contenant les mêmes composés volatils que le vin, préparées à partir 12,5 g du mélange de méthyl-2 butanol-1 + méthyl-3 butanol-1 (23-77, Méthyl-2 propana! * .. 46 g/l de méthyl-2 propanol-1 ; -12,5 g/l du mélange de méthyl-2 butanol-1 + méthyl-3 butanol-1 (1-3, a c é t a t e d ' é t h y l e+ é t h a n a l + p r o p a n a i , A .…”

Section: Gazeuxunclassified

La cire cuticulaire des grains de raisin et des feuilles de la vigne

Radler

1968

OENO One

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Je voudrais parler ici des recherches que j'ai effectuées dans le cadre d'un programme de recherches de l'Organisation australienne de recherches (C.S.I.R.O.). Ce sont des recherches sur la structure, la composition chimique et le rôle de la cire cuticulaire des grains de raisins et des feuilles. Ces recherches ont été effectuées principalement lors de l'étude des problèmes relatifs au séchage des raisins pour la production des raisins. Cependant, l'importance de la cire cuticulaire ne se limite pas seulement au séchage des raisins, car elle concerne aussi l'œnologie et les problèmes de la conservation des raisins de table. Je pense donc que mon exposé peut présenter pour vous un certain intérêt.

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“…More than 800 volatile compounds have been identified to be present in roast and ground coffee. The most common classes of compounds reported in the headspace include acids, aldehydes (Ullrich & Grosch, 1987), alcohols (Merritt & Robertson, 1966), sulphur compounds (Silwar, 1986), phenolic compounds (Pypker & Brouwer, 1970), pyrazines (Reymond, Muggler-Chavan, Viani, Vuataz, & Egli, 1966), pyridines (Balts & Bochmann, 1987), thiophenes (Vitzthum & Werkhoff, 1976), pyrroles and furans. Due to the high number of compounds and inherent complexity of aroma chemistry within the coffee bean, it is essential to have both a methodology and a source of markers available to the coffee industry to enable them to identify roast defects.…”

Section: Introductionmentioning

confidence: 99%

Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214]

Yang

Liu

et al. 2020

Food Chemistry

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Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volatile aroma compounds were selected on the basis that they had previously been identified as potent odorants of coffee and were also identified in all coffee brew preparations; the relative abundance of these aroma compounds was then evaluated using gas chromatography mass spectrometry (GC-MS) with headspace solid phase micro extraction. Some of the 37 key aroma compounds were significantly changed in each coffee roast defect and changes in one marker compound was chosen for each defect type, that is, indole for light defect, 4-ethyl-2-methoxyphenol for scorched defect, phenol for dark defect, maltol for baked defect and 2,5-dimethylfuran for underdeveloped defect. The association of specific changes in aroma profiles for different roast defects has not been shown previously and could be incorporated into screening tools to enable the coffee industry quickly identify if roast defects occur during production.

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Gas Chromatographic Analysis of Steam Volatile Aroma Constituents: Application to Coffee, Tea and Cocoa Aromas

Cited by 25 publications

References 0 publications

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

La cire cuticulaire des grains de raisin et des feuilles de la vigne

Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214]

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