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Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing.
Food Res Int. 2020 07; 133:109133.FR

Abstract

Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family of Malvaceae. Aroma is one of the crucial parameters to determine the final tea overall quality and the consumer's preference and it is affected by different processing factors (drying, heating, brewing etc.). The aim of this study was to compare hot and cold brewing procedures on the aroma and aroma-active compounds of Beninese Roselle for the first time. Three different infusions were prepared and coded as R16M (16 min/98 °C), R40M (40 min/98 °C) and R24H (24 h/at ambient temperature). The aroma compounds of the infusion samples were extracted by liquid liquid extraction (LLE) method and determined by gas chromatography-mass spectrometry (GC-MS). A total of 38, 38 and 39 aroma compounds including alcohols, furans, acids, ketones, aldehydes, volatile phenols, lactones, pyranone, pyrrole, terpene and ester were detected in R16M, R40M and R24H infusions, respectively. The total aroma concentration of the cold infusion sample (R24H) was higher than those of two hot infusions. A significant reduction was found in the amount of these compounds in the sample prepared by hot infusion with 16 min (R16M). In all three samples, furans were identified as the dominant aroma group followed by alcohols. Based on the results of the aroma extract dilution analysis (AEDA), a total of 22 and 23 different key odorants were detected in hot infusions (R16M and R40M) and cold infusion (R24H) (ambient temperature), respectively. The powerful key odorants with regard to FD (flavor dilution) factors in all samples were prevailingly furans, alcohols, and aldehydes. The highest FD factors were found in furfural and 5-methyl-2-furfural providing caramel and bready notes. Principal component analysis (PCA) showed that Roselle infusions could clearly be discriminated in terms of their aroma profiles. The findings of this study demonstrate that the brewing procedures have a important impact on the final aroma and key odorants of Roselle infusions.

Authors+Show Affiliations

Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01110 Adana, Turkey.Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Electronic address: sselli@cu.edu.tr.

Pub Type(s)

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

Language

eng

PubMed ID

32466910

Citation

Zannou, Oscar, et al. "Elucidation of Key Odorants in Beninese Roselle (Hibiscus Sabdariffa L.) Infusions Prepared By Hot and Cold Brewing." Food Research International (Ottawa, Ont.), vol. 133, 2020, p. 109133.
Zannou O, Kelebek H, Selli S. Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing. Food Res Int. 2020;133:109133.
Zannou, O., Kelebek, H., & Selli, S. (2020). Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing. Food Research International (Ottawa, Ont.), 133, 109133. https://doi.org/10.1016/j.foodres.2020.109133
Zannou O, Kelebek H, Selli S. Elucidation of Key Odorants in Beninese Roselle (Hibiscus Sabdariffa L.) Infusions Prepared By Hot and Cold Brewing. Food Res Int. 2020;133:109133. PubMed PMID: 32466910.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing. AU - Zannou,Oscar, AU - Kelebek,Hasim, AU - Selli,Serkan, Y1 - 2020/02/27/ PY - 2019/11/04/received PY - 2020/02/25/revised PY - 2020/02/26/accepted PY - 2020/5/30/entrez PY - 2020/5/30/pubmed PY - 2021/4/1/medline KW - Aroma-active KW - GC-MS-O KW - Hibiscus sabdariffa KW - Infusion KW - Roselle SP - 109133 EP - 109133 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 133 N2 - Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family of Malvaceae. Aroma is one of the crucial parameters to determine the final tea overall quality and the consumer's preference and it is affected by different processing factors (drying, heating, brewing etc.). The aim of this study was to compare hot and cold brewing procedures on the aroma and aroma-active compounds of Beninese Roselle for the first time. Three different infusions were prepared and coded as R16M (16 min/98 °C), R40M (40 min/98 °C) and R24H (24 h/at ambient temperature). The aroma compounds of the infusion samples were extracted by liquid liquid extraction (LLE) method and determined by gas chromatography-mass spectrometry (GC-MS). A total of 38, 38 and 39 aroma compounds including alcohols, furans, acids, ketones, aldehydes, volatile phenols, lactones, pyranone, pyrrole, terpene and ester were detected in R16M, R40M and R24H infusions, respectively. The total aroma concentration of the cold infusion sample (R24H) was higher than those of two hot infusions. A significant reduction was found in the amount of these compounds in the sample prepared by hot infusion with 16 min (R16M). In all three samples, furans were identified as the dominant aroma group followed by alcohols. Based on the results of the aroma extract dilution analysis (AEDA), a total of 22 and 23 different key odorants were detected in hot infusions (R16M and R40M) and cold infusion (R24H) (ambient temperature), respectively. The powerful key odorants with regard to FD (flavor dilution) factors in all samples were prevailingly furans, alcohols, and aldehydes. The highest FD factors were found in furfural and 5-methyl-2-furfural providing caramel and bready notes. Principal component analysis (PCA) showed that Roselle infusions could clearly be discriminated in terms of their aroma profiles. The findings of this study demonstrate that the brewing procedures have a important impact on the final aroma and key odorants of Roselle infusions. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/32466910/Elucidation_of_key_odorants_in_Beninese_Roselle__Hibiscus_sabdariffa_L___infusions_prepared_by_hot_and_cold_brewing_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(20)30158-7 DB - PRIME DP - Unbound Medicine ER -