Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis.
Food Chem
; 220: 177-183, 2017 Apr 01.
Article
em En
| MEDLINE
| ID: mdl-27855886
ABSTRACT
Roasted stem tea has a characteristic flavour, which is obtained by roasting tea stems, by-product of green tea production. This research aims to understand the characteristic odorants in roasted stem tea by comparing it to roasted leaf tea. We revealed potent odorants in commercial roasted stem tea using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry with aroma extract dilution analysis (AEDA). The difference between roasted stem and leaf tea derived from the same tea plants were investigated using GC-MS. Pyrazine compounds exhibited a roasted odour and high flavour dilution (FD) factors, as determined via AEDA. Roasted stem tea was richer in these pyrazines than roasted leaf tea. Geraniol and linalool exhibited high FD factors and a floral odour, and roasted stem tea was richer in these compounds than roasted leaf tea. These results may have a positive impact on the development of tea products.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Chá
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Cromatografia Gasosa
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Olfatometria
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Cromatografia Gasosa-Espectrometria de Massas
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Odorantes
Idioma:
En
Ano de publicação:
2017
Tipo de documento:
Article