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Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
J Agric Food Chem. 2006 Feb 08; 54(3):916-24.JA

Abstract

By application of the aroma extract dilution analysis on the volatile fraction isolated from a black tea infusion (Darjeeling Gold Selection), vanillin (vanilla-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel), 2-phenylethanol (flowery), and (E,E,Z)-2,4,6-nonatrienal (oat-flake-like) were identified with the highest flavor dilution (FD) factors among the 24 odor-active compounds detected in the FD factor range of 4-128. Quantitative measurements performed by means of stable isotope dilution assays and a calculation of odor activity values (OAVs; ratio of concentration to odor threshold in water) revealed, in particular, the previously unknown tea constituent (E,E,Z)-2,4,6-nonatrienal as a key odorant in the infusion and confirmed the important role of linalool and geraniol for the tea aroma. An aroma recombinate performed by the 18 odorants for which OAVs > 1 were determined in their "natural" concentrations matched the overall aroma of the tea beverage. In the black tea leaves, a total of 42 odorants were identified, most of which were identical with those in the beverage prepared thereof. However, quantitative measurements indicated that, in particular, geraniol, but also eight further odorants were significantly increased in the infusion as compared to their concentration in the leaves.

Authors+Show Affiliations

Schuh C
Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany.
Schieberle P
No affiliation info available

MeSH

Acyclic MonoterpenesCamellia sinensisChromatography, GasFermentationHot TemperatureHumansMonoterpenesOdorantsPlant LeavesSmellTeaTerpenesVolatilizationWater

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

16448203

Citation

Schuh, Christian, and Peter Schieberle. "Characterization of the Key Aroma Compounds in the Beverage Prepared From Darjeeling Black Tea: Quantitative Differences Between Tea Leaves and Infusion." Journal of Agricultural and Food Chemistry, vol. 54, no. 3, 2006, pp. 916-24.
Schuh C, Schieberle P. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion. J Agric Food Chem. 2006;54(3):916-24.
Schuh, C., & Schieberle, P. (2006). Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion. Journal of Agricultural and Food Chemistry, 54(3), 916-24.
Schuh C, Schieberle P. Characterization of the Key Aroma Compounds in the Beverage Prepared From Darjeeling Black Tea: Quantitative Differences Between Tea Leaves and Infusion. J Agric Food Chem. 2006 Feb 8;54(3):916-24. PubMed PMID: 16448203.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion. AU - Schuh,Christian, AU - Schieberle,Peter, PY - 2006/2/2/pubmed PY - 2006/3/29/medline PY - 2006/2/2/entrez SP - 916 EP - 24 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 3 N2 - By application of the aroma extract dilution analysis on the volatile fraction isolated from a black tea infusion (Darjeeling Gold Selection), vanillin (vanilla-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel), 2-phenylethanol (flowery), and (E,E,Z)-2,4,6-nonatrienal (oat-flake-like) were identified with the highest flavor dilution (FD) factors among the 24 odor-active compounds detected in the FD factor range of 4-128. Quantitative measurements performed by means of stable isotope dilution assays and a calculation of odor activity values (OAVs; ratio of concentration to odor threshold in water) revealed, in particular, the previously unknown tea constituent (E,E,Z)-2,4,6-nonatrienal as a key odorant in the infusion and confirmed the important role of linalool and geraniol for the tea aroma. An aroma recombinate performed by the 18 odorants for which OAVs > 1 were determined in their "natural" concentrations matched the overall aroma of the tea beverage. In the black tea leaves, a total of 42 odorants were identified, most of which were identical with those in the beverage prepared thereof. However, quantitative measurements indicated that, in particular, geraniol, but also eight further odorants were significantly increased in the infusion as compared to their concentration in the leaves. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16448203/Characterization_of_the_key_aroma_compounds_in_the_beverage_prepared_from_Darjeeling_black_tea:_quantitative_differences_between_tea_leaves_and_infusion_ DB - PRIME DP - Unbound Medicine ER -