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Published (Version of Record)CC BY V4.0, Open Access
Journal article
Profiling real-time aroma from green tea infusion during brewing
Foods, Vol.11(5), Article 684
2022
Abstract
Aroma substances are the most crucial criteria for the sensory evaluation of tea quality, and also key attractors influencing consumers to make the decision for purchasing tea. Understanding the aromatic properties of tea infusion during different brewing time is crucial to control the tea aromatic quality. Here, headspace and direct immersion solid-phase microextraction (HS-SPME and DI-SPME), coupled with GC-MS, were employed to investigate the impact of brewing time on the changes of the volatile features of green tea infusion. Esters, aldehydes, alcohols, fatty acids, and alkaloids were the predominant volatile groups from tea infusions. Two to three minutes was identified as the best duration for the tea brewing that can maximize the abundance of aromatic chemicals in the headspace emitted from the tea infusions. The variation of the key aromatic contributors between the tea infusion and the headspace over the infusion tended to equilibrate during the tea brewing process. This study provides a theory-based reference method by analyzing the real-time aromatic characteristics in green tea. The optimal time was determined for aromatic quality control, and the complementary relationship between the volatiles in the headspace and its counterpart, tea infusion, was primarily elucidated.
Details
- Title
- Profiling real-time aroma from green tea infusion during brewing
- Authors/Creators
- L. Sun (Author/Creator) - Murdoch UniversityX. Dong (Author/Creator) - Murdoch UniversityY. Ren (Author/Creator) - Murdoch UniversityM. Agarwal (Author/Creator) - Murdoch UniversityA. Ren (Author/Creator) - Murdoch UniversityZ. Ding (Author/Creator) - Murdoch University
- Publication Details
- Foods, Vol.11(5), Article 684
- Publisher
- MDPI
- Identifiers
- 991005544106207891
- Copyright
- © 2022 by the authors
- Murdoch Affiliation
- College of Science, Health, Engineering and Education
- Language
- English
- Resource Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.16 Phytochemicals
- 3.16.1517 Tea Polyphenols
- Web Of Science research areas
- Food Science & Technology
- ESI research areas
- Agricultural Sciences