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Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile.
Food Chem. 2014 Jul 15; 155:9-16.FC

Abstract

Thirty-nine non-volatile compounds in seven ready-to-drink (RTD) green tea samples were analysed and quantified using liquid chromatography. Taste reconstruction experiments using thirteen selected compounds were conducted to identify the key non-volatile tastants. Taste profiles of the reconstructed samples did not differ significantly from the RTD tea samples. To investigate the taste contribution and significance of individual compounds, omission experiments were carried out by removing individual or a group of compounds. Sensory evaluation revealed that the astringent- and bitter-tasting (-)-epigallocatechin gallate, bitter-tasting caffeine, and the umami-tasting l-glutamic acid were the main contributors to the taste of RTD green tea. Subsequently, the taste profile of the reduced recombinant, comprising of a combination of these three compounds and l-theanine, was found to not differ significantly from the sample recombinant and RTD tea sample. Lastly, regression models were developed to objectively predict and assess the intensities of bitterness and astringency in RTD green teas.

Authors+Show Affiliations

Food Science and Technology Programme, c/o Department of Chemistry, Faculty of Science, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.Food Science and Technology Programme, c/o Department of Chemistry, Faculty of Science, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.Flavour Science, Givaudan Singapore Pte Ltd, 1 Woodlands Avenue 8, Singapore 738972, Singapore.Food Science and Technology Programme, c/o Department of Chemistry, Faculty of Science, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore. Electronic address: chmzwb@nus.edu.sg.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24594147

Citation

Yu, Peigen, et al. "Identifying Key Non-volatile Compounds in Ready-to-drink Green Tea and Their Impact On Taste Profile." Food Chemistry, vol. 155, 2014, pp. 9-16.
Yu P, Yeo AS, Low MY, et al. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile. Food Chem. 2014;155:9-16.
Yu, P., Yeo, A. S., Low, M. Y., & Zhou, W. (2014). Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile. Food Chemistry, 155, 9-16. https://doi.org/10.1016/j.foodchem.2014.01.046
Yu P, et al. Identifying Key Non-volatile Compounds in Ready-to-drink Green Tea and Their Impact On Taste Profile. Food Chem. 2014 Jul 15;155:9-16. PubMed PMID: 24594147.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile. AU - Yu,Peigen, AU - Yeo,Angelin Soo-Lee, AU - Low,Mei-Yin, AU - Zhou,Weibiao, Y1 - 2014/01/23/ PY - 2013/10/19/received PY - 2014/01/08/revised PY - 2014/01/15/accepted PY - 2014/3/6/entrez PY - 2014/3/7/pubmed PY - 2014/8/26/medline KW - Green tea KW - Half tongue test KW - Mathematical modelling KW - Sensory evaluation KW - Taste omission KW - Taste reconstruction SP - 9 EP - 16 JF - Food chemistry JO - Food Chem VL - 155 N2 - Thirty-nine non-volatile compounds in seven ready-to-drink (RTD) green tea samples were analysed and quantified using liquid chromatography. Taste reconstruction experiments using thirteen selected compounds were conducted to identify the key non-volatile tastants. Taste profiles of the reconstructed samples did not differ significantly from the RTD tea samples. To investigate the taste contribution and significance of individual compounds, omission experiments were carried out by removing individual or a group of compounds. Sensory evaluation revealed that the astringent- and bitter-tasting (-)-epigallocatechin gallate, bitter-tasting caffeine, and the umami-tasting l-glutamic acid were the main contributors to the taste of RTD green tea. Subsequently, the taste profile of the reduced recombinant, comprising of a combination of these three compounds and l-theanine, was found to not differ significantly from the sample recombinant and RTD tea sample. Lastly, regression models were developed to objectively predict and assess the intensities of bitterness and astringency in RTD green teas. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24594147/Identifying_key_non_volatile_compounds_in_ready_to_drink_green_tea_and_their_impact_on_taste_profile_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00067-3 DB - PRIME DP - Unbound Medicine ER -