Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process.
Food Chem
; 148: 388-95, 2014 Apr 01.
Article
in En
| MEDLINE
| ID: mdl-24262573
ABSTRACT
We produced low temperature (15 °C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 °C, and Sencha had no storing process. Sensory evaluation showed LTPGT had higher levels of floral and sweet odorants than NTPGT and Sencha. Aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry indicated LTPGT had 12 aroma compounds with high factor dilution values (FD). Amongst LTPGT's 12 compounds, indole, jasmine lactone, cis-jasmone, coumarin, and methyl epijasmonate contributed to floral, fruity and sweet characters. In particular, indole increased initially, peaking at 16 h, then gradually decreased. Feeding experiments suggested [(15)N]indole and [(15)N]oxygenated indoles (OX-indoles) were produced from [(15)N]anthranilic acid. We proposed the increase in indole was due to transformation of anthranilic acid during the 16 h storage and the subsequent decline in indole level was due to its conversion to OX-indoles.
Key words
AEDA; Camellia sinensis; ESI; FD; GCMS/O; HIPV; HR-MS; Indole; LTPGT; Metabolome analysis; NTPGT; Odorant compounds; Tea leaves; [(15)N]Anthranilic acid; [(15)N]Indole; aroma extraction and dilution analysis; electrospray ionisation; factor of dilution value; gas chromatographymass spectroscopyolfactometry determination; herbivore-induced plant volatiles; high resolution mass spectroscopy; low temperature processed green tea; normal temperature processed green tea
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Tea
/
Plant Extracts
/
Camellia sinensis
/
Odorants
Language:
En
Journal:
Food Chem
Year:
2014
Document type:
Article
Affiliation country: