Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography‐Mass Spectrometry

Abstract

Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma. However, its characteristic aroma compounds have not been elucidated. The aims of present study were identification and quantification of its aroma compounds. The analyses were performed by gas chromatography-mass spectrometry (GC-MS) after 3 different isolation techniques. Seventy-seven compounds were identified. Among these compounds, 35 were quantified by available standards. The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV ≥ 10) were as follows: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, nonanal, 2,3-diethyl-5-methylpyrazine, benzeneacetaldehyde, maltol, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine. Some nutritional and bioactive compounds were also identified in this study, such as linoleic acid, niacin, vanillic acid, 7-hydroxycoumarin, butylated hydroxytoluene. Practical Application: Tartary buckwheat, one type of buckwheat, has gained much attention from nutritionists and medical doctors in recent years. It is rich in rutin, quercetin, and other nutrients that are good for health. Tartary buckwheat-based product such as tartary buckwheat tea is an important and popular healthy product in China, Japan,South Korea, European countries as well as in American countries. It has a distinct malty aroma. The present study first identified and quantified of its aroma compounds. The results will draw attention to other researchers in food flavor and buckwheat filed.

Acceptability and Preference Drivers of Freshly Roasted Peanuts

“…KI (Lit) = Kovats indices that obtained from NIST library except for D‐limonene (Zhu and others ) and pyrazine, 2‐methyl‐6‐(1‐propenyl)‐, (E)‐ (Qin and others ).…”

Ion mobility spectrometry for detection of skin volatiles

“…3-Methyl-2-butenal occurs naturally in several plants like the blackberry (up to 0.34%) [30] and wild ginger (0.05%) [31] and additionally in raw beef (0.36%) [32] and dry fermented sausage [33]. With regard to the other aldehydes, nonanal is a constituent of tea [34] and cooked black rice [35]. Octanal has been detected in orange juice [36] and orange essence oil [37], while decanal may contribute to the aroma of ham [38].…”

Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat

“…Hence, a reliable method to identify the trace amounts and for the authentication of buckwheat food products is essential. Various detection methods are available to identify the traces of buckwheat in food products made from various other ingredients (Qin et al 2011;Janes et al 2012). Although most of them are quantitative methods which are laborious and time consuming, protein-based methods and PCR-based detection methods are also available (Hirao et al 2005;Jeon et al 2007;Yamakawa et al 2008;Yoon et al 2010).…”

“…Buckwheat DNA was detected to identify the allergens in commercial food products by PCR-based detection method (Yamakawa et al 2008). Earlier reports showed the differentiation of Tartary and common buckwheat tea based on their aroma compounds (Qin et al 2011). Here, six types of commercial buckwheat tea which were labelled as pure Tartary buckwheat were tested for the detection of any contamination.…”