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Changes in flavor volatile composition of oolong tea after panning during tea processing

Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography‐Mass S...

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Autores principales: Sheibani, Ershad, Duncan, Susan E., Kuhn, David D., Dietrich, Andrea M., Newkirk, Jordan J., O'Keefe, Sean F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867765/
https://www.ncbi.nlm.nih.gov/pubmed/27247775
http://dx.doi.org/10.1002/fsn3.307
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author Sheibani, Ershad
Duncan, Susan E.
Kuhn, David D.
Dietrich, Andrea M.
Newkirk, Jordan J.
O'Keefe, Sean F.
author_facet Sheibani, Ershad
Duncan, Susan E.
Kuhn, David D.
Dietrich, Andrea M.
Newkirk, Jordan J.
O'Keefe, Sean F.
author_sort Sheibani, Ershad
collection PubMed
description Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography‐Mass Spectrometry (GC‐MS) and Gas Chromatography‐Olfactometry (GC‐O). SDE and SPME techniques were applied for extraction of volatiles in panned and unpanned teas. A total of 190 volatiles were identified from SDE and SPME extractions using GC‐MS and GC‐O. There were no significant differences (P > 0.05) in aldehyde or terpene contents of unpanned and panned tea. However, alcohols, ketones, acids and esters contents were significantly reduced by panning. Among 12 major volatiles previously used for identification and quality assessment of oolong tea, trans nerolidol, 2‐ hexenal, benzaldehyde, indole, gernaiol, and benzenacetaldehyde contents were significantly decreased (P < 0.05) by panning. Panning increased (P < 0.05) contents of linalool oxide, cis jasmone, and methyl salicylate. The GC‐O study also showed an increase of aroma active compounds with sweet descriptions and decrease of aroma active compounds with fruity and smoky descriptions after panning. Panning significantly changes the volatile compositions of the tea and created new aroma active compounds. Results from this study can be used in quality assessment of panned oolong tea.
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spelling pubmed-48677652016-05-31 Changes in flavor volatile composition of oolong tea after panning during tea processing Sheibani, Ershad Duncan, Susan E. Kuhn, David D. Dietrich, Andrea M. Newkirk, Jordan J. O'Keefe, Sean F. Food Sci Nutr Original Research Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography‐Mass Spectrometry (GC‐MS) and Gas Chromatography‐Olfactometry (GC‐O). SDE and SPME techniques were applied for extraction of volatiles in panned and unpanned teas. A total of 190 volatiles were identified from SDE and SPME extractions using GC‐MS and GC‐O. There were no significant differences (P > 0.05) in aldehyde or terpene contents of unpanned and panned tea. However, alcohols, ketones, acids and esters contents were significantly reduced by panning. Among 12 major volatiles previously used for identification and quality assessment of oolong tea, trans nerolidol, 2‐ hexenal, benzaldehyde, indole, gernaiol, and benzenacetaldehyde contents were significantly decreased (P < 0.05) by panning. Panning increased (P < 0.05) contents of linalool oxide, cis jasmone, and methyl salicylate. The GC‐O study also showed an increase of aroma active compounds with sweet descriptions and decrease of aroma active compounds with fruity and smoky descriptions after panning. Panning significantly changes the volatile compositions of the tea and created new aroma active compounds. Results from this study can be used in quality assessment of panned oolong tea. John Wiley and Sons Inc. 2015-11-01 /pmc/articles/PMC4867765/ /pubmed/27247775 http://dx.doi.org/10.1002/fsn3.307 Text en © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Sheibani, Ershad
Duncan, Susan E.
Kuhn, David D.
Dietrich, Andrea M.
Newkirk, Jordan J.
O'Keefe, Sean F.
Changes in flavor volatile composition of oolong tea after panning during tea processing
title Changes in flavor volatile composition of oolong tea after panning during tea processing
title_full Changes in flavor volatile composition of oolong tea after panning during tea processing
title_fullStr Changes in flavor volatile composition of oolong tea after panning during tea processing
title_full_unstemmed Changes in flavor volatile composition of oolong tea after panning during tea processing
title_short Changes in flavor volatile composition of oolong tea after panning during tea processing
title_sort changes in flavor volatile composition of oolong tea after panning during tea processing
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867765/
https://www.ncbi.nlm.nih.gov/pubmed/27247775
http://dx.doi.org/10.1002/fsn3.307
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