Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

Abstract

Current study was designed to find out how tea harvesting time affects the volatile and non-volatile compounds profiles of green tea. In addition, correlation of instrumental volatile and non-volatile compounds analyses to consumer perception were analyzed. Overall, earlier harvested green tea had stronger antioxidant capacity (*61.0%) due to the polyphenolic compounds from catechin (23,164 mg/L), in comparison to later harvested green teas (11,961 mg/L). However, high catechin content in green tea influenced negatively the consumer likings of green tea, due to high bitterness (27.6%) and astringency (13.4%). Volatile compounds drive consumer liking of green tea products were also identified, that included linalool, 2,3-methyl butanal, 2-heptanone, (E,E)-3,5-Octadien-2-one. Finding from current study are useful for green tea industry as it provide the difference in physiochemical properties of green tea harvested at different intervals.

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

“…A study analyzing aroma-active compounds in Kimchi during fermentation utilizing vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry (V-SDE-GC-MS) reported the 9 sulfur containing compounds, and 6 garlic-like aroma related compounds. Their work reported that garlic-like aroma was the dominant flavor profile (Kim et al, 2016). This study also finds the sulfur-containing compounds as major volatile flavor compounds found in radish-based Kimchi, which is in agreement with previous work.…”

“…Volatile aromatic flavor analysis conducted in food products involved in GC-MS analysis, yet the column used for GC was slightly different from study to study. Previous studies used different column such as RTX-5 Column in green tea (Kim et al, 2016), HP INNOWAX column in cheeses (Izco and Torre, 2000), HP-5 column in Kimchi (Kang et al, 2003). The column choice in this study may also have influenced the volatile flavor profile of two radish-based Kimchi.…”

Effects of roasting treatment on non‐volatile compounds and taste of green tea

“…Furthermore, several groups of non-volatile compounds are related to the flavour of green tea, including metallic ions, polyphenolic compounds, purine alkaloids, amino acids, nucleotides, carbohydrates, organic acids and others (Liang et al, 2008;Kim et al, 2017). Phenolic compounds are the main flavour components in tea, such as EGC, EC, EGCG and ECG (Wang & Ho, 2009).…”

Data on the docking of phytoconstituents of betel plant and matcha green tea on SARS-CoV-2

“…H-bond donors log P Molar refractivity No. of violations (-)-epicatechin 3,5-di-O-digallate (EC35G) [7] 594 14 9 3.16 141.986 4 Rutin [8] 610 16 10 -1.88 137.495 4 (-)- epigallocatechin gallate (EGCG) [9] 458 11 8 2.23 108.921 2 Apigenin glycoside [10] 578 12 6 1.86 144.558 4 Flavonol 3-O-D-glucoside (FOG) [11] 400 8 4 0.45 99.615 0 Myricetin 3-glucoside (M-G) [12] 480 13 9 -1.01 107.939 1 (-)- epigallocatechin (EGC) [13] 306 7 6 1.25 74.288 1 Kaempferol [14] 286 6 4 2.31 72.386 0 (-)-epicatechin gallate (ECG) [9] 442 10 7 2.53 107.256 1 (+)-catechin [9] 290 6 5 1.55 72.623 1 (-)-epicatechin (EC) …”