Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs

Kim, Ji Hyun; Yoon, Jeong Hyun; Shin, Tai Sun; Chun, Soon Sil

doi:10.3746/pnf.2018.23.3.245

Cited by 4 publications

(3 citation statements)

References 17 publications

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“…Its content was also decreased in rancid samples, which diluted the aromatic odor of ZSS. 2,2,4,6,6-Pentamethylheptane was often detected in foods such as tea and herbs [ 56 , 57 ], whose level became lower in rancid samples.…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Liu

Song

et al. 2022

Foods

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To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance.

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Section: Resultsmentioning

confidence: 99%

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Liu

Song

et al. 2022

Foods

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“…Carene and its derivatives are of modest relevance in the perfume industry [ 43 ], hence, its presence in TEO could contributed to spicy aromatic scent. Farnesene, a volatile compound, which was identified in TEO is known to be responsible for the characteristic taste and flavour of turmeric related to peppermint [ 44 ].…”

Section: Discussionmentioning

confidence: 99%

Synergistic antifungal evaluation of over-the-counter antifungal creams with turmeric essential oil or Aloe vera gel against pathogenic fungi

Ogidi¹,

Ojo

Ajayi-Moses

et al. 2021

BMC Complement Med Ther

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Background The frequent incidence of fungal infection and widespread of antibiotic resistance are emergent concerns in public health. Hence, there is a need to harness the potential of natural bioactive compounds from plant towards treatment of fungal infection. Combination effect of antibiotic creams with natural products from plants is prospective strategy to produce new antifungal agent. This study therefore, revealed antifungal effect of combined Antifungal Creams (AFCs) with Turmeric Essential Oil (TEO) or Aloe vera Gel (AVG). Methods Phytochemicals and bioactive compounds in TEO and AVG were revealed using GC-MS. Bioactive compounds in plant extracts were compared to known compounds in database library of National Institute of Standards and Technology (U.S.). Antifungal activity and synergistic effect of AFCs with TEO or AVG were carried out using agar well diffusion method. Results Phenol, flavonoids, saponins, alkaloids, steroids, terpenoids and cardiac glycosides were present in TEO and AVG. GCMS revealed thirty-six (36) and eighteen (18) bioactive compounds in TEO and AVG, respectively. AFCs displayed zones of inhibition with values ranged from 5.0 to 14.3 mm, TEO was 5.0 to 11.0 mm and AVG was 8.0 to 11.7 mm against tested fungi. Minimum Inhibitory Concentration (MIC) by AFCs, TEO and AVG ranged from 1.25 to 10.0 mg/ml. Combinatory effects of AFCs with TEO or AVG revealed synergistic and indifferent properties. Conclusion Development of novel products using bioactive ingredients from plants with commercially available AFCs will serve as potential alternative therapy to cure dermatological infections with no side effects.

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“…Ocimene has a sweet aroma, and was found at high levels in Guihuaxiang, Baxian, and Milanxiang teas, thus providing a sweet aroma. Myrcene, which also has a sweet aroma (Kim et al, 2018), was detected in Baxian tea. α-cubebene is a very stable sesquiterpene olefin that is often detected in green tea (Li et al, 2017).…”

Section: Gc/ms Identification Of the Volatile Components In Five Type...mentioning

confidence: 97%

Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry

Li¹,

Wang²

2021

IFRJ

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The present work describes the relationship between volatile aroma components and flavours of Fenghuang Dancong tea. Volatile aroma components of five types of Fenghuang Dancong tea namely Baxian, Milanxiang, Yulanxiang, Guihuaxiang, and Yinhuaxiang were extracted by headspace solid-phase microextraction (HS-SPME), then analysed by gas chromatography-mass spectrometry (GC-MS) technique and gas chromatography olfactometry (GC-O) techniques. The GC-MS results showed that a total of 116 volatile components were detected, among which 21 (including alcohols, esters, olefins, aldehydes, ketones, and alkanes) were commonly detected in all types of tea. Based on GC-O analysis, 26 active ingredients that mainly contribute to grassy, sweet, floral, fruity, woody, and honey aromas were detected. Among these ingredients, four compounds including linalool oxide I, linalool, nerol, and neroli, which give floral, sweet, and honey aromas were abundant (with high aroma intensity) in all five types of tea. This suggests that these compounds are the main components contributing to the unique aroma of Fenghuang Dancong tea.

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Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs

Cited by 4 publications

References 17 publications

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Synergistic antifungal evaluation of over-the-counter antifungal creams with turmeric essential oil or Aloe vera gel against pathogenic fungi

Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry

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