Tea aroma

Robinson, Janet M.; Owuor, P.O.

doi:10.1007/978-94-011-2326-6_18

Cited by 22 publications

(18 citation statements)

References 113 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To a minor extent, other compounds such as methyl salicylates, 3, 7‐dimethyl‐1, 5, 7‐octatrien‐3‐ol and epoxy linalool were also detected. Earlier, Robinson and Owuor (1992) and Rawat et al . (2007) reported that most of these compounds were present in tea infusion as determined using GC.…”

mentioning

confidence: 82%

“…To a minor extent, other compounds such as methyl salicylates, 3, 7-dimethyl-1, 5, 7-octatrien-3-ol and epoxy linalool were also detected. Earlier, Robinson and Owuor (1992) and Rawat et al (2007) reported that most of these compounds were present in tea infusion as determined using GC. However, Rawat et al (2007) also reported certain new compounds that were not found in CTC but were identified from Kangra orthodox black tea infusion such as airone, 2, 5-dimethyl-a-irone, 2, 7-epoxymegastigma 4, 8-diene and 1, 3, dioxolane.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 97%

See 1 more Smart Citation

ENZYMATIC TREATMENT OF BLACK TEA (CTC AND KANGRA ORTHODOX) USINGPENICILLIUM CHARLESIITANNASE TO IMPROVE THE QUALITY OF TEA

Raghuwanshi

Misra

Saxena

2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Tannase mediated biotransformation of black tea (CTC and Kangra orthodox) was investigated. Black tea infusion treated with tannase showed that both epigallocatechin (EGC) gallate and epicatechin (EC) gallate of tea catechins were hydrolyzed by this enzyme into EGC and EC, respectively, accompanied by 11.2‐fold (CTC tea) and 10.29‐fold (Kangra orthodox tea) increase in gallic acid concentration. The tannase treated tea infusion showed reduction in tea cream formation and an increase in antioxidant activity to 1.73‐ and 1.61‐fold, respectively. However, there was no change in the content and concentration of volatile compounds. Moreover, the results also showed that there was an improvement in the quality of tannase treated black tea infusion in relation to color, brightness, strength and flavor as compared with control. PRACTICAL APPLICATION The tannase mediated biotransformation of tea infusion (CTC and Kangra orthodox) improves the quality of tea in relation to reduction in tea cream formation. The reduction will help to produce a turbidity free, cold water soluble instant tea or tea extract. Furthermore, on tannase treatment, an increase in an antioxidant activity was also observed due to certain flavonoids present in tea that show potential health benefits against cardiovascular diseases and cancer. There was no significant change in the volatile compounds that thereby resulted in an improved color, brightness, strength and flavor of tea.

show abstract

mentioning

confidence: 82%

Section: Determination Of Volatile Compoundsmentioning

confidence: 97%

ENZYMATIC TREATMENT OF BLACK TEA (CTC AND KANGRA ORTHODOX) USINGPENICILLIUM CHARLESIITANNASE TO IMPROVE THE QUALITY OF TEA

Raghuwanshi

Misra

Saxena

2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…It is well known that black tea, when brewed, has unique quality attributes, especially its aroma that is invigorating with floral and sweet note. Robinson and Owuor (1992) found that the acceptability of tea beverages is largely dependent on flavor. Because aroma is a key factor in evaluating finished tea quality (Ghosh et al 2012), it is imperative to manufacture a powdered instant black tea with equally good aroma attributes.…”

Section: Introductionmentioning

confidence: 99%

Production of High‐Aroma Instant Tea Powder Using Various Novel Technologies

Zhang

Sun

et al. 2014

J Food Process Engineering

View full text Add to dashboard Cite

Various nonthermal processing technologies were applied, including pulsed electric field (PEF) technology, freeze concentration and vacuum freeze‐drying. The black tea was extracted with hot water extraction, cold extraction and PEF extraction. Results indicated that PEF‐assisted extraction had the best extraction efficiency for the main chemical components from tea at lower temperatures. Optimal PEF extraction conditions were achieved (tea leaves/water ratio of 1:16, electric field strengths of 20 kV/cm and pulse frequency of 125 Hz). The effects of PEF‐assisted extraction on the chemical component contents and sensory qualities of the tea infusion were investigated. Results showed that extraction yield (22.7%) of black tea powder could be enhanced over PEF‐assisted extraction, whereas its original flavor could be retained by freeze concentration and vacuum freeze‐drying. It also turned out that a total of 61 major aromatic compounds were identified in the tea powder. Floral and sweet flavor components were high and pure. Practical Applications Instant black tea is presently manufactured through hot water extraction or cold‐water extraction from the tea infusion and by spray/freeze‐drying of the concentrated brew of extracted tea leaves; the drawback of this method is inferior quality. The product obtained from the new method had an excellent quality and good aromatic characteristics to the other ordinary instant black tea powder manufacturing methods. The process developed in this study could be suitable for black tea manufacturers to produce high‐aroma instant black tea powder.

show abstract

“…All the seven green leaf volatiles and the sum of GLVs (Table 1) increased linearly with increase in rate of nitrogen fertiliser. The GLVs are products of oxidative unsaturated fatty acids breakdown in tea leaves (25,26,47). The pattern of response was similar to that of their precursor fatty acids (18)(19)(20) and levels in black tea (20,23,26,28).…”

Section: Resultsmentioning

confidence: 99%

“…However, nitrogen nutrition in tea affects the levels of fatty acids (18)(19)(20), plain black tea quality parameters (21,22) as well as volatile flavour compounds composition (23,24). The unsaturated fatty acids are precursors of green leaf volatile compounds in tea (25,26). Excessive use of nitrogenous fertilisers may reduce plain black tea quality (23), and yields (16,27), but increase in unsaturated fatty acid levels (18)(19)(20) which reduce black tea aroma (23,24,28).…”

Section: Introductionmentioning

confidence: 99%

Influence of Nitrogen Fertilisation on Red Spider Mites (Oligonychus coffeae Nietner) and Overhead Volatile Organic Compounds in Tea (Camellia sinensis)

Odak¹,

Owuor²,

Manguro³

et al. 2017

IJTS

View full text Add to dashboard Cite

Nitrogen fertilisation influences tea yields, quality and pests infestation levels. Red spider mites reduce tea production in western Kenya during prolonged droughts. Nitrogen fertiliser use maybe an agronomic practice that may influence infestation levels by mites. Overhead volatile compounds (OVOCs) composition also influences infestations of tea by mites. Influence of nitrogenous fertiliser rates on red spider mite infestations and OVOCS levels was determined. Mites populations varied (pd>0.05) with nitrogenous fertiliser rates. High infestations were at 0 and 300 kg N/ha/year, and sharp decline between 150 and 225 kg N/ha/year. Green leaf volatiles increased while some aromatic and terpenoid compounds decreased with increasing nitrogenous fertiliser rates. Significant (pd>0.05) direct linear regressions between 1-penten-3-ol, 3-penten- 2-ol, E-2-hexenal, Z-3-hexenyl acetate and inverse relationship between 2-phenyl ethanol, ethyl benzene, -methyl styrene, longifolene and ß-cedrene and nitrogenous fertiliser rates were observed. Most aromatic and terpenoid compounds, which are repellents of mites, were highest between 150 and 225 kg N/ha/year where infestations by mites were lowest. The recommended fertiliser rates of 100 to 225 kg N/ha/year in Kenya also produce most repellents of mites, protecting tea plants against infestations. Use of recommended nitrogen rates can protect tea from infestations by mites.

show abstract

Tea aroma

Cited by 22 publications

References 113 publications

ENZYMATIC TREATMENT OF BLACK TEA (CTC AND KANGRA ORTHODOX) USINGPENICILLIUM CHARLESIITANNASE TO IMPROVE THE QUALITY OF TEA

ENZYMATIC TREATMENT OF BLACK TEA (CTC AND KANGRA ORTHODOX) USINGPENICILLIUM CHARLESIITANNASE TO IMPROVE THE QUALITY OF TEA

Production of High‐Aroma Instant Tea Powder Using Various Novel Technologies

Influence of Nitrogen Fertilisation on Red Spider Mites (Oligonychus coffeae Nietner) and Overhead Volatile Organic Compounds in Tea (Camellia sinensis)

Contact Info

Product

Resources

About