Volatile compounds and sensory characteristics of various instant teas produced from black tea

Kraujalytė, Vilma; Pelvan, Ebru; Alasalvar, Cesarettin

doi:10.1016/j.foodchem.2015.08.051

Cited by 129 publications

(78 citation statements)

References 34 publications

(91 reference statements)

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“…In short, our results demonstrated that the OIOT was significantly inferior to the NIOT in terms of their aroma profiles, which is consistent with a previous observation that the aroma profile of an instant tea could be significantly different from that of the noninstant tea used for preparation of its corresponding instant tea (Kraujalytė et al, ).…”

Section: Resultssupporting

confidence: 92%

“…It is well known that the quality of instant tea significantly relies on the quality of raw material used to yield the instant tea (Perera, Amarakoon, Illeperuma, & Muthukumarana, ). Furthermore, researchers have reported that instant teas could have significantly different aroma profiles from the original unprocessed teas, because the characteristic aromas of the original unprocessed tea could undergo significant changes during the preparation of instant tea (Kraujalytė, Pelvan, & Alasalvar, ).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Zhang

Zhu

et al. 2017

J Food Process Preserv

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Sensory evaluation, GC–MS and omission test were used to characterize aromas of noninstant Oolong tea (NIOT), original instant Oolong tea (OIOT) and its counterparts treated by two enzyme extracts from Aspergillus niger. The results showed that OIOT had stronger sweet, fruity, and roasted notes, but weaker grass and floral notes than NIOT. After treated by the crude enzymes extracted from the fermented broth from tea waste (TW) medium, the treated‐OIOT had an improved aroma similar to that of NIOT, due to the increases of 2‐pentyl‐furan and 3‐cis‐hexen‐1‐ol. In comparison, after the treatment of crude enzymes from wheat bran and orange peel (WBOP) medium, the treated‐OIOT showed significantly aroma difference from NIOT and OIOT, which was attributed to the increases of 3‐cis‐hexen‐1‐ol, γ‐terpinene, and β‐trans‐farnesene. These results revealed that the original aroma of OIOT could be effectively modified and improved by the enzyme extracts, particularly by that from the TW medium. Practical applications Tea is one of the most popular beverages all over the world. Instant tea is an important tea product that is processed from teas by extraction, concentration and drying. Instant tea is more convenient than teas for industrially producing tea foods such as tea beverage, tea break, and tea ice cream. However, the aroma profile of instant tea is always inferior to those of the original unprocessed noninstant teas, because the characteristic aroma of the original unprocessed tea could undergo significant changes during the preparation of instant tea. The present manuscript shows two enzyme extracts from Aspergillus niger could improve the aroma of instant Oolong tea, providing interesting information to promote the aroma of instant tea via enzymatic treatments, which may help to develop effective approaches to enhancing the quality of instant teas.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Zhang

Zhu

et al. 2017

J Food Process Preserv

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“…The concentrations of 27 compounds were calculated from the standard curve. The relative concentrations of minor constituents were calculated by the method proposed by Kraujalytė et al …”

Section: Methodsmentioning

confidence: 99%

Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry

Mao

et al. 2018

J Sci Food Agric

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Our results demonstrated that headspace solid-phase microextraction/GC-MS/GC-O was a fast approach for isolation and quantification aroma-active compounds. The PLSR method was also considered to be a useful tool in selecting important variables for sensory attributes. These two strategies, which allowed us to comprehensively evaluate the sensorial contribution of a single volatile from different perspectives, can be applied to related products for comprehensive quality control. © 2018 Society of Chemical Industry.

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“…In recent years, the use of instant tea (i.e. both to make tea and as a food ingredient) has become more accepted by consumers and has been widely applied in the food industry . Instant dark teas are made by drying the infusions of dark tea that had been processed via solid‐state fermentation.…”

Section: Introductionmentioning

confidence: 99%

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

Wang

Zhang

et al. 2017

J Sci Food Agric

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The results of the present study show that careful management of culture conditions can produce a dark tea high in theabrownins. Furthermore, high-theabrownins instant dark tea could serve as a source of bioactive products and be used in functional foods as an ingredient imparting antioxidant properties and the ability to inhibit pancreatic lipase and α-glucosidase. © 2017 Society of Chemical Industry.

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Volatile compounds and sensory characteristics of various instant teas produced from black tea

Cited by 129 publications

References 34 publications

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

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