Teas and tea-based functional beverages

Heck, C.I.; Mejía, Elvira González de

doi:10.1533/9781845695569.3.396

Cited by 8 publications

(3 citation statements)

References 64 publications

(19 reference statements)

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“…There have been a large number of studies that have analyzed the nutritional components in chrysanthemum tea, such as flavonoids [ 19 ]; chlorogenic acid is also a key nutrient in chrysanthemum tea [ 20 ]. Nevertheless, volatility is a noteworthy feature of chrysanthemum tea, and it constitutes another direct sensory feature that attracts certain consumers [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS

Wang

Yang

et al. 2021

Molecules

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Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was performed to characterize the volatile profiles of different chrysanthemum tea subtypes. Forty-seven volatiles of diverse chemical nature were identified and quantified. Partial least squares discriminant analysis (PLS-DA) revealed that four chrysanthemum teas were distinct from each other based on their volatile compounds. Furthermore, this work provides reference methods for detecting novel volatile organic compounds in chrysanthemum tea plants and products.

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Section: Introductionmentioning

confidence: 99%

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS

Wang

Yang

et al. 2021

Molecules

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“…The interest of commercial, academic and governmental sectors in functional food development has increased over the years. The fast‐growing global tea market and consumers' increasing desire for accessible healthier products, such as tea and tea‐based products, has driven the tea industry to innovate and improve tea variety, availability, quality (e.g., aroma, taste, color), safety, and convenience (Heck & Gonzalez de Mejia, 2009; Jones & Jew, 2007; Tea Association of the United States of America, 2020). Several herbal teas or tisanes have been consumed around the world for pleasure, health care, and disease prevention; some popular examples are rooibos ( Aspalathus linearis ), rose hip ( Rosa spp.…”

Section: Introductionmentioning

confidence: 99%

“…), chamomile ( Matricaria recutita ), rosemary ( Rosmarinus officinalis ), fennel ( Foeniculum vulgare subsp. vulgare ), lavender ( Lavandula angustifolia ), thyme ( Thymus vulgaris ), maté ( Ilex paraguariensis ), hibiscus ( Hibiscus sabdariffa ), and peppermint ( Mentha piperita ) (Heck & Gonzalez de Mejia, 2009; Lasekan & Lasekan, 2012; da Silva Pinto, 2013; Tschiggerl & Bucar, 2012; Wong, Liang, Chen, & Zhao, 2015). Vine tea ( Ampelopsis grossedentata ) is a healthy herbal tea, rich in the natural antioxidant dihydromyricetin (ampelopsin), and whose dried leaves and stems have been traditionally used in Chinese herbal medicine (Gao et al., 2009; Ye, Wang, Duncan, Eigel, & O'Keefe, 2015; Zheng et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Flavor compounds in Vine Tea (Ampelopsis grossedentata) infusions

Carneiro

Wang

Duncan

et al. 2020

Food Science & Nutrition

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Vine tea (Ampelopsis grossedentata) is a tea traditionally used in Chinese herbal medicine that is rich in the natural antioxidant dihydromyricetin (ampelopsin). In addition to its multiple health benefits, vine tea extracts and dihydromyricetin have been suggested as potential natural antioxidants for food applications, such as soybean oil and meat products. However, there is still little information available on vine tea chemistry, and in particular the volatile profile and sensory characteristics, which can affect product acceptability and restrict its use as a natural antioxidant. The objective of this exploratory study was to identify potential volatile components present in vine tea in order to support further research and applications in the food industry. Vine tea infusions brewed from commercial samples were characterized by acidic pH values and a dark, reddish‐yellow color. Twenty‐one volatile compounds were identified as potential flavor components of vine tea, including aldehydes and ketones. Further studies are suggested to quantify the volatile compounds and understand their importance to vine tea's aroma profile. Sensory studies are also suggested to access consumer's acceptability of vine tea and products containing vine tea as an ingredient.

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