Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

Youngmok Kim, Kwang Geun Lee, Mina K. Kim

Research output: Contribution to journalArticlepeer-review

40 Scopus citations

Abstract

Current study was designed to find out how tea harvesting time affects the volatile and non-volatile compounds profiles of green tea. In addition, correlation of instrumental volatile and non-volatile compounds analyses to consumer perception were analyzed. Overall, earlier harvested green tea had stronger antioxidant capacity (~61.0%) due to the polyphenolic compounds from catechin (23,164 mg/L), in comparison to later harvested green teas (11,961 mg/L). However, high catechin content in green tea influenced negatively the consumer likings of green tea, due to high bitterness (27.6%) and astringency (13.4%). Volatile compounds drive consumer liking of green tea products were also identified, that included linalool, 2,3-methyl butanal, 2-heptanone, (E,E)-3,5-Octadien-2-one. Finding from current study are useful for green tea industry as it provide the difference in physiochemical properties of green tea harvested at different intervals.

Original languageEnglish
Pages (from-to)3735-3743
Number of pages9
JournalJournal of Food Science and Technology
Volume53
Issue number10
DOIs
StatePublished - 1 Oct 2016

Keywords

  • Catechin
  • Green tea
  • Sensory analysis
  • Volatile and non-volatile analysis

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