Cargando…

Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs

This study was conducted to characterize the volatile components of Korean fermented tea and blended tea with Korean fermented tea and several herbs. A total of 161 volatile components in 4 samples of FT (fermented tea), BT (blended tea) 1, BT2, and BT3 were analyzed in this study. A total of 61 vol...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Ji Hyun, Cha, Jae Yoon, Shin, Tai Sun, Chun, Soon Sil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6195897/
https://www.ncbi.nlm.nih.gov/pubmed/30386753
http://dx.doi.org/10.3746/pnf.2018.23.3.245
_version_ 1783364471228465152
author Kim, Ji Hyun
Cha, Jae Yoon
Shin, Tai Sun
Chun, Soon Sil
author_facet Kim, Ji Hyun
Cha, Jae Yoon
Shin, Tai Sun
Chun, Soon Sil
author_sort Kim, Ji Hyun
collection PubMed
description This study was conducted to characterize the volatile components of Korean fermented tea and blended tea with Korean fermented tea and several herbs. A total of 161 volatile components in 4 samples of FT (fermented tea), BT (blended tea) 1, BT2, and BT3 were analyzed in this study. A total of 61 volatile compounds were identified in the FT sample, which contained the most abundant hydrocarbons. The major compounds were 3-methyldecane (10.48%), 2,2,4, 6,6-pentamethylheptane (10.00%), and 2,3,6-trimethyloctane (7.90%). A total of 75 volatile compounds were identified in the BT1 sample, which consisted of fermented tea, orange cosmos, lemon grass, chamomile, and peppermint. L-(–)-menthol (36.79%), menthone (24.92%), and isomenthone (8.70%) were the highest compounds. A total of 76 volatile compounds were identified in the BT2 sample, which was composed of fermented tea, rose hip, lemongrass, lavender, and peppermint. Alcohols were identified as the most abundant, and linalool (26.32%), linalyl acetate (18.45%), and L-(–)-menthol (11.99%) were the major components. A total of 85 volatile compounds were identified in the BT3 sample composed of fermented tea, citrus peel, chamomile, hibiscus, and beet. Sesquiterpenes were identified as the most abundant including L-limonene (74.45%), β-myrcene (3.06%), and γ-terpinene (7.47%).
format Online
Article
Text
id pubmed-6195897
institution National Center for Biotechnology Information
language English
publishDate 2018
publisher The Korean Society of Food Science and Nutrition
record_format MEDLINE/PubMed
spelling pubmed-61958972018-11-01 Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs Kim, Ji Hyun Cha, Jae Yoon Shin, Tai Sun Chun, Soon Sil Prev Nutr Food Sci Articles This study was conducted to characterize the volatile components of Korean fermented tea and blended tea with Korean fermented tea and several herbs. A total of 161 volatile components in 4 samples of FT (fermented tea), BT (blended tea) 1, BT2, and BT3 were analyzed in this study. A total of 61 volatile compounds were identified in the FT sample, which contained the most abundant hydrocarbons. The major compounds were 3-methyldecane (10.48%), 2,2,4, 6,6-pentamethylheptane (10.00%), and 2,3,6-trimethyloctane (7.90%). A total of 75 volatile compounds were identified in the BT1 sample, which consisted of fermented tea, orange cosmos, lemon grass, chamomile, and peppermint. L-(–)-menthol (36.79%), menthone (24.92%), and isomenthone (8.70%) were the highest compounds. A total of 76 volatile compounds were identified in the BT2 sample, which was composed of fermented tea, rose hip, lemongrass, lavender, and peppermint. Alcohols were identified as the most abundant, and linalool (26.32%), linalyl acetate (18.45%), and L-(–)-menthol (11.99%) were the major components. A total of 85 volatile compounds were identified in the BT3 sample composed of fermented tea, citrus peel, chamomile, hibiscus, and beet. Sesquiterpenes were identified as the most abundant including L-limonene (74.45%), β-myrcene (3.06%), and γ-terpinene (7.47%). The Korean Society of Food Science and Nutrition 2018-09 2018-09-30 /pmc/articles/PMC6195897/ /pubmed/30386753 http://dx.doi.org/10.3746/pnf.2018.23.3.245 Text en Copyright © 2018 by The Korean Society of Food Science and Nutrition This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Articles
Kim, Ji Hyun
Cha, Jae Yoon
Shin, Tai Sun
Chun, Soon Sil
Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
title Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
title_full Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
title_fullStr Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
title_full_unstemmed Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
title_short Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
title_sort volatile flavor components of blended tea with fermented tea and herbs
topic Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6195897/
https://www.ncbi.nlm.nih.gov/pubmed/30386753
http://dx.doi.org/10.3746/pnf.2018.23.3.245
work_keys_str_mv AT kimjihyun volatileflavorcomponentsofblendedteawithfermentedteaandherbs
AT chajaeyoon volatileflavorcomponentsofblendedteawithfermentedteaandherbs
AT shintaisun volatileflavorcomponentsofblendedteawithfermentedteaandherbs
AT chunsoonsil volatileflavorcomponentsofblendedteawithfermentedteaandherbs