Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac.
J Agric Food Chem
; 50(17): 4878-84, 2002 Aug 14.
Article
em En
| MEDLINE
| ID: mdl-12166975
ABSTRACT
The odorants in Chinese jasmine green tea scented with jasmine flowers (Jasminum sambac) were separated from the infusion by adsorption to Porapak Q resin. Among the 66 compounds identified by GC and GC/MS, linalool (floral), methyl anthranilate (grape-like), 4-hexanolide (sweet), 4-nonanolide (sweet), (E)-2-hexenyl hexanoate (green), and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet) were extracted as potent odorants by an aroma extract dilution analysis and sensory analysis. The enantiomeric ratios of linalool in jasmine tea and Jasminum sambac were determined by a chiral analysis for the first time in this study 81.6% ee and 100% ee for the (R)-(-)-configuration, respectively. The jasmine tea flavor could be closely duplicated by a model mixture containing these six compounds on the basis of a sensory analysis. The omission of methyl anthranilate and the replacement of (R)-(-)-linalool by (S)-(+)-linalool led to great changes in the odor of the model. These two compounds were determined to be the key odorants of the jasmine tea flavor.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Chá
/
Oleaceae
/
Monoterpenos
/
Odorantes
Tipo de estudo:
Diagnostic_studies
Limite:
Adult
/
Female
/
Humans
Idioma:
En
Ano de publicação:
2002
Tipo de documento:
Article