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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| Veröffentlicht in: | Food Science & Nutrition 2016-05, Vol.4 (3), p.456-468 |
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| creator | Sheibani, Ershad Duncan, Susan E. Kuhn, David D. Dietrich, Andrea M. Newkirk, Jordan J. O'Keefe, Sean F. |
| 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 |
| doi_str_mv | 10.1002/fsn3.307 |
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We used GCMS and GCO to examine the volatiles in oolong tea after heat processing (panning). Many volatiles were decreased after panning and some increased, with corresponding differences noted in GCO.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.307</identifier><identifier>PMID: 27247775</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Alcohol ; Alcohols ; Aldehydes ; Amino acids ; Aroma ; Aroma compounds ; Benzaldehyde ; Chemical composition ; Chromatography ; Composition ; Descriptions ; Enzymes ; Esters ; Fermentation ; Flavor ; Flavor analysis ; Flavors ; Gas chromatography ; GC‐MS ; GC‐O ; Indoles ; Ketones ; Linalool ; Mass spectrometry ; Mass spectroscopy ; Methyl salicylate ; Nerolidol ; Odors ; Olfactometers ; Oolong tea ; Original Research ; Panning ; Polyphenols ; Production processes ; Quality ; Quality assessment ; Quality control ; Salicylic acid ; Solid phase methods ; Studies ; Sweet taste ; Tea ; Volatile compounds ; Volatiles</subject><ispartof>Food Science & Nutrition, 2016-05, Vol.4 (3), p.456-468</ispartof><rights>2015 The Authors. published by Wiley Periodicals, Inc.</rights><rights>COPYRIGHT 2015 John Wiley & Sons, Inc.</rights><rights>2016. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5057-ac08efd2b06c7ac5d325924d1c738ae187a3cc4b2c37df996bf28a1a9e34ce543</citedby><cites>FETCH-LOGICAL-c5057-ac08efd2b06c7ac5d325924d1c738ae187a3cc4b2c37df996bf28a1a9e34ce543</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867765/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867765/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,1411,11541,27901,27902,45550,45551,46027,46451,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27247775$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sheibani, Ershad</creatorcontrib><creatorcontrib>Duncan, Susan E.</creatorcontrib><creatorcontrib>Kuhn, David D.</creatorcontrib><creatorcontrib>Dietrich, Andrea M.</creatorcontrib><creatorcontrib>Newkirk, Jordan J.</creatorcontrib><creatorcontrib>O'Keefe, Sean F.</creatorcontrib><title>Changes in flavor volatile composition of oolong tea after panning during tea processing</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><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.
We used GCMS and GCO to examine the volatiles in oolong tea after heat processing (panning). Many volatiles were decreased after panning and some increased, with corresponding differences noted in GCO.</description><subject>Alcohol</subject><subject>Alcohols</subject><subject>Aldehydes</subject><subject>Amino acids</subject><subject>Aroma</subject><subject>Aroma compounds</subject><subject>Benzaldehyde</subject><subject>Chemical composition</subject><subject>Chromatography</subject><subject>Composition</subject><subject>Descriptions</subject><subject>Enzymes</subject><subject>Esters</subject><subject>Fermentation</subject><subject>Flavor</subject><subject>Flavor analysis</subject><subject>Flavors</subject><subject>Gas chromatography</subject><subject>GC‐MS</subject><subject>GC‐O</subject><subject>Indoles</subject><subject>Ketones</subject><subject>Linalool</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Methyl salicylate</subject><subject>Nerolidol</subject><subject>Odors</subject><subject>Olfactometers</subject><subject>Oolong tea</subject><subject>Original Research</subject><subject>Panning</subject><subject>Polyphenols</subject><subject>Production processes</subject><subject>Quality</subject><subject>Quality assessment</subject><subject>Quality control</subject><subject>Salicylic acid</subject><subject>Solid phase methods</subject><subject>Studies</subject><subject>Sweet taste</subject><subject>Tea</subject><subject>Volatile 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tea processing</title><author>Sheibani, Ershad ; Duncan, Susan E. ; Kuhn, David D. ; Dietrich, Andrea M. ; Newkirk, Jordan J. ; O'Keefe, Sean F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5057-ac08efd2b06c7ac5d325924d1c738ae187a3cc4b2c37df996bf28a1a9e34ce543</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Alcohol</topic><topic>Alcohols</topic><topic>Aldehydes</topic><topic>Amino acids</topic><topic>Aroma</topic><topic>Aroma compounds</topic><topic>Benzaldehyde</topic><topic>Chemical composition</topic><topic>Chromatography</topic><topic>Composition</topic><topic>Descriptions</topic><topic>Enzymes</topic><topic>Esters</topic><topic>Fermentation</topic><topic>Flavor</topic><topic>Flavor analysis</topic><topic>Flavors</topic><topic>Gas chromatography</topic><topic>GC‐MS</topic><topic>GC‐O</topic><topic>Indoles</topic><topic>Ketones</topic><topic>Linalool</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Methyl salicylate</topic><topic>Nerolidol</topic><topic>Odors</topic><topic>Olfactometers</topic><topic>Oolong tea</topic><topic>Original Research</topic><topic>Panning</topic><topic>Polyphenols</topic><topic>Production processes</topic><topic>Quality</topic><topic>Quality assessment</topic><topic>Quality control</topic><topic>Salicylic acid</topic><topic>Solid phase methods</topic><topic>Studies</topic><topic>Sweet taste</topic><topic>Tea</topic><topic>Volatile compounds</topic><topic>Volatiles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sheibani, Ershad</creatorcontrib><creatorcontrib>Duncan, Susan E.</creatorcontrib><creatorcontrib>Kuhn, David D.</creatorcontrib><creatorcontrib>Dietrich, Andrea M.</creatorcontrib><creatorcontrib>Newkirk, 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tea after panning during tea processing</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2016-05</date><risdate>2016</risdate><volume>4</volume><issue>3</issue><spage>456</spage><epage>468</epage><pages>456-468</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>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.
We used GCMS and GCO to examine the volatiles in oolong tea after heat processing (panning). Many volatiles were decreased after panning and some increased, with corresponding differences noted in GCO.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>27247775</pmid><doi>10.1002/fsn3.307</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Alcohol Alcohols Aldehydes Amino acids Aroma Aroma compounds Benzaldehyde Chemical composition Chromatography Composition Descriptions Enzymes Esters Fermentation Flavor Flavor analysis Flavors Gas chromatography GC‐MS GC‐O Indoles Ketones Linalool Mass spectrometry Mass spectroscopy Methyl salicylate Nerolidol Odors Olfactometers Oolong tea Original Research Panning Polyphenols Production processes Quality Quality assessment Quality control Salicylic acid Solid phase methods Studies Sweet taste Tea Volatile compounds Volatiles |
| title | Changes in flavor volatile composition of oolong tea after panning during tea processing |
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