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Flavor characteristics of seven grades of black tea produced in Turkey.
J Agric Food Chem. 2012 Jun 27; 60(25):6323-32.JA

Abstract

Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were compared for their differences in descriptive sensory analysis (DSA), aroma-active compounds (volatile compounds), and taste-active compounds (sugar, organic acid, and free amino acid compositions). Ten flavor attributes such as 'after taste', 'astringency', 'bitter', 'caramel-like', 'floral/sweet', 'green/grassy', 'hay-like', 'malty', 'roasty', and 'seaweed' were identified. Intensities for a number of flavor attributes ('after taste', 'caramel-like', 'malty', and 'seaweed') were not significantly different (p > 0.05) among seven grades of black tea. A total of 57 compounds in seven grades of black tea (14 aldehydes, eight alcohols, eight ketones, two esters, four aromatic hydrocarbons, five aliphatic hydrocarbons, nine terpenes, two pyrazines, one furan, two acids, and two miscellaneous compounds) were tentatively identified. Of these, aldeyhdes comprised more than 50% to the total volatile compounds identified. In general, high-grade quality tea had more volatiles than low-grade quality tea. With respect to taste-active compounds, five sugars, six organic acids, and 18 free amino acids were positively identified in seven grades of black tea, of which fructose, tannic acid, and theanine predominated, respectively. Some variations (p < 0.05), albeit to different extents, were observed among volatile compounds, sugars, organic acids, and free amino acids in seven grades of black tea. The present study suggests that a certain flavor attributes correlate well with taste- and aroma-active compounds. High- and low-quality black teas should not be distinguished solely on the basis of their DSA and taste- and aroma-active compounds. The combination of taste-active compounds together with aroma-active compounds renders combination effects that provide the characteristic flavor of each grade of black tea.

Authors+Show Affiliations

TÜBİTAK Marmara Research Center, Food Institute , P.O. Box 21, 41470 Gebze-Kocaeli, Turkey. cesarettin.alasalvar@tubitak.gov.trNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22642545

Citation

Alasalvar, Cesarettin, et al. "Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey." Journal of Agricultural and Food Chemistry, vol. 60, no. 25, 2012, pp. 6323-32.
Alasalvar C, Topal B, Serpen A, et al. Flavor characteristics of seven grades of black tea produced in Turkey. J Agric Food Chem. 2012;60(25):6323-32.
Alasalvar, C., Topal, B., Serpen, A., Bahar, B., Pelvan, E., & Gökmen, V. (2012). Flavor characteristics of seven grades of black tea produced in Turkey. Journal of Agricultural and Food Chemistry, 60(25), 6323-32. https://doi.org/10.1021/jf301498p
Alasalvar C, et al. Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey. J Agric Food Chem. 2012 Jun 27;60(25):6323-32. PubMed PMID: 22642545.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Flavor characteristics of seven grades of black tea produced in Turkey. AU - Alasalvar,Cesarettin, AU - Topal,Bahar, AU - Serpen,Arda, AU - Bahar,Banu, AU - Pelvan,Ebru, AU - Gökmen,Vural, Y1 - 2012/06/18/ PY - 2012/5/31/entrez PY - 2012/5/31/pubmed PY - 2012/10/23/medline SP - 6323 EP - 32 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 60 IS - 25 N2 - Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were compared for their differences in descriptive sensory analysis (DSA), aroma-active compounds (volatile compounds), and taste-active compounds (sugar, organic acid, and free amino acid compositions). Ten flavor attributes such as 'after taste', 'astringency', 'bitter', 'caramel-like', 'floral/sweet', 'green/grassy', 'hay-like', 'malty', 'roasty', and 'seaweed' were identified. Intensities for a number of flavor attributes ('after taste', 'caramel-like', 'malty', and 'seaweed') were not significantly different (p > 0.05) among seven grades of black tea. A total of 57 compounds in seven grades of black tea (14 aldehydes, eight alcohols, eight ketones, two esters, four aromatic hydrocarbons, five aliphatic hydrocarbons, nine terpenes, two pyrazines, one furan, two acids, and two miscellaneous compounds) were tentatively identified. Of these, aldeyhdes comprised more than 50% to the total volatile compounds identified. In general, high-grade quality tea had more volatiles than low-grade quality tea. With respect to taste-active compounds, five sugars, six organic acids, and 18 free amino acids were positively identified in seven grades of black tea, of which fructose, tannic acid, and theanine predominated, respectively. Some variations (p < 0.05), albeit to different extents, were observed among volatile compounds, sugars, organic acids, and free amino acids in seven grades of black tea. The present study suggests that a certain flavor attributes correlate well with taste- and aroma-active compounds. High- and low-quality black teas should not be distinguished solely on the basis of their DSA and taste- and aroma-active compounds. The combination of taste-active compounds together with aroma-active compounds renders combination effects that provide the characteristic flavor of each grade of black tea. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22642545/Flavor_characteristics_of_seven_grades_of_black_tea_produced_in_Turkey_ L2 - https://dx.doi.org/10.1021/jf301498p DB - PRIME DP - Unbound Medicine ER -