Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

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• 作者：Christian Schuh and Peter Schieberle
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：February 8, 2006
• 年：2006
• 卷：54
• 期：3
• 页码：916 - 924
• 全文大小：161K
• 年卷期：v.54,no.3(February 8, 2006)
• ISSN：1520-5118

文摘

By application of the aroma extract dilution analysis on the volatile fraction isolated from a black teainfusion (Darjeeling Gold Selection), vanillin (vanilla-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone(caramel), 2-phenylethanol (flowery), and (E,E,Z)-2,4,6-nonatrienal (oat-flake-like) were identified withthe highest flavor dilution (FD) factors among the 24 odor-active compounds detected in the FDfactor range of 4-128. Quantitative measurements performed by means of stable isotope dilutionassays and a calculation of odor activity values (OAVs; ratio of concentration to odor threshold inwater) revealed, in particular, the previously unknown tea constituent (E,E,Z)-2,4,6-nonatrienal as akey odorant in the infusion and confirmed the important role of linalool and geraniol for the tea aroma.An aroma recombinate performed by the 18 odorants for which OAVs > 1 were determined in their"natural" concentrations matched the overall aroma of the tea beverage. In the black tea leaves, atotal of 42 odorants were identified, most of which were identical with those in the beverage preparedthereof. However, quantitative measurements indicated that, in particular, geraniol, but also eightfurther odorants were significantly increased in the infusion as compared to their concentration in theleaves.Keywords: Black tea; (E,E,Z)-2,4,6-nonatrienal; aroma extract dilution analysis; aroma reconstitution;Darjeeling