Volatile compounds and sensory characteristics of various instant teas produced from black tea.
Food Chem
; 194: 864-72, 2016 Mar 01.
Article
en En
| MEDLINE
| ID: mdl-26471629
ABSTRACT
Various instant teas produced differently from black tea [freeze-dried instant tea (FDIT), spray-dried instant tea (SDIT), and decaffeinated instant tea (DCIT)], were compared for their differences in volatile compounds as well as descriptive sensory analysis (DSA). A total of 63 volatile compounds in all tea samples (eight aldehydes, ten alcohols, nine ketones, five esters, eight acids, ten terpenes/terpenoids, ten furans/furanones, two pyrroles, and one miscellaneous compound) were tentatively identified. Black tea, FDIT, SDIT, and DCIT contained 60, 55, 47, and 40 volatile compounds, respectively. Ten flavour attributes such as after taste, astringency, bitter, caramel-like, floral/sweet, green/grassy, hay-like, malty, roasty, and seaweed were identified. Intensities for a number of flavour attributes (except for caramel-like in SDIT and bitter and after taste in DCIT) were not significantly different (p>0.05) among tea samples. The present study suggests that instant teas can also be used as good alternative to black tea.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Té
/
Extractos Vegetales
/
Compuestos Orgánicos Volátiles
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Food Chem
Año:
2016
Tipo del documento:
Article
País de afiliación:
Lituania