Profiling Real-Time Aroma from Green Tea Infusion during Brewing
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...
| الحاوية / القاعدة: | Foods |
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| المؤلفون الرئيسيون: | , , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
MDPI AG
2022-02-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/11/5/684 |
| _version_ | 1850312767754469376 |
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| author | Litao Sun Xue Dong Yonglin Ren Manjree Agarwal Alexander Ren Zhaotang Ding |
| author_facet | Litao Sun Xue Dong Yonglin Ren Manjree Agarwal Alexander Ren Zhaotang Ding |
| author_sort | Litao Sun |
| collection | DOAJ |
| container_title | Foods |
| description | 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. |
| format | Article |
| id | doaj-art-3f248c0053484eebb940bf6ec5cfa7bb |
| institution | Directory of Open Access Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| spelling | doaj-art-3f248c0053484eebb940bf6ec5cfa7bb2025-08-19T23:26:28ZengMDPI AGFoods2304-81582022-02-0111568410.3390/foods11050684Profiling Real-Time Aroma from Green Tea Infusion during BrewingLitao Sun0Xue Dong1Yonglin Ren2Manjree Agarwal3Alexander Ren4Zhaotang Ding5Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, AustraliaCollege of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, AustraliaCollege of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, AustraliaCollege of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, AustraliaTea Research Institute, Qingdao Agricultural University, Qingdao 266109, ChinaAroma 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.https://www.mdpi.com/2304-8158/11/5/684green teatea aromareal-time aromatea brewingHS-SPMEDI-SPME |
| spellingShingle | Litao Sun Xue Dong Yonglin Ren Manjree Agarwal Alexander Ren Zhaotang Ding Profiling Real-Time Aroma from Green Tea Infusion during Brewing green tea tea aroma real-time aroma tea brewing HS-SPME DI-SPME |
| title | Profiling Real-Time Aroma from Green Tea Infusion during Brewing |
| title_full | Profiling Real-Time Aroma from Green Tea Infusion during Brewing |
| title_fullStr | Profiling Real-Time Aroma from Green Tea Infusion during Brewing |
| title_full_unstemmed | Profiling Real-Time Aroma from Green Tea Infusion during Brewing |
| title_short | Profiling Real-Time Aroma from Green Tea Infusion during Brewing |
| title_sort | profiling real time aroma from green tea infusion during brewing |
| topic | green tea tea aroma real-time aroma tea brewing HS-SPME DI-SPME |
| url | https://www.mdpi.com/2304-8158/11/5/684 |
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