Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea
Joint Authors
Shen, Jian-Xia
Rana, Mohammad M.
Liu, Guo-Feng
Ling, Tie-Jun
Gruber, Margaret Y.
Wei, Shu
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-08-13
Country of Publication
Egypt
No. of Pages
10
Abstract EN
Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality.
In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process.
Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea.
Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers) ranged from 0.22% for α-farnesene to 75.5% for β-myrcene.
Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived (Z)-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea.
Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma.
Our findings may have a great potential for practical improvement of tea aroma.
American Psychological Association (APA)
Shen, Jian-Xia& Rana, Mohammad M.& Liu, Guo-Feng& Ling, Tie-Jun& Gruber, Margaret Y.& Wei, Shu. 2017. Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175953
Modern Language Association (MLA)
Shen, Jian-Xia…[et al.]. Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea. Journal of Food Quality No. 2017 (2017), pp.1-10.
https://search.emarefa.net/detail/BIM-1175953
American Medical Association (AMA)
Shen, Jian-Xia& Rana, Mohammad M.& Liu, Guo-Feng& Ling, Tie-Jun& Gruber, Margaret Y.& Wei, Shu. Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-10.
https://search.emarefa.net/detail/BIM-1175953
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175953