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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...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2018
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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 |
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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 |
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