TY - JOUR
T1 - Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception
AU - Song, Nho Eul
AU - Kim, Mina K.
AU - Lee, Kwang Geun
AU - Jang, Hae Won
N1 - Publisher Copyright:
© 2020
PY - 2021/3
Y1 - 2021/3
N2 - This study aimed to comparatively analyze the volatile flavor of rooibos tea (Aspalathus linearis) obtained by two commonly used flavor extraction methods, simultaneous distillation–extraction (SDE) and steam distillation under reduced pressure (DRP). The tea obtained by the two extraction methods, were analyzed by gas chromatography–mass spectrometry to identify volatile aroma-related compounds. Descriptive sensory analysis of the extracted rooibos tea flavor was carried out by a trained panel (n = 7). Fifty volatile compounds were identified, including 26 and 25 aroma-active compounds by SDE (45.9 µg/g) and DRP (37.5 µg/g), respectively. SDE recovered larger quantities of alcohols, acids, and esters, whereas DRP was useful for analyzing thermally unstable volatile compounds, including various alcohols, aldehydes, and hydrocarbons. Descriptive sensory analysis revealed that ketones and phenolic compounds may be responsible for the sensory attributes woody and grassy green, whereas the aldehydes and acidic compounds may contribute to floral and fruity.
AB - This study aimed to comparatively analyze the volatile flavor of rooibos tea (Aspalathus linearis) obtained by two commonly used flavor extraction methods, simultaneous distillation–extraction (SDE) and steam distillation under reduced pressure (DRP). The tea obtained by the two extraction methods, were analyzed by gas chromatography–mass spectrometry to identify volatile aroma-related compounds. Descriptive sensory analysis of the extracted rooibos tea flavor was carried out by a trained panel (n = 7). Fifty volatile compounds were identified, including 26 and 25 aroma-active compounds by SDE (45.9 µg/g) and DRP (37.5 µg/g), respectively. SDE recovered larger quantities of alcohols, acids, and esters, whereas DRP was useful for analyzing thermally unstable volatile compounds, including various alcohols, aldehydes, and hydrocarbons. Descriptive sensory analysis revealed that ketones and phenolic compounds may be responsible for the sensory attributes woody and grassy green, whereas the aldehydes and acidic compounds may contribute to floral and fruity.
KW - Descriptive sensory analysis
KW - Gas chromatography–mass spectrometry
KW - Rooibos tea
KW - Simultaneous distillation–extraction
KW - Steam distillation under reduced pressure
KW - Volatile analysis
UR - http://www.scopus.com/inward/record.url?scp=85100083320&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2020.109942
DO - 10.1016/j.foodres.2020.109942
M3 - Article
C2 - 33641948
AN - SCOPUS:85100083320
SN - 0963-9969
VL - 141
JO - Food Research International
JF - Food Research International
M1 - 109942
ER -