TY - JOUR
T1 - Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference
AU - Kim, Youngmok
AU - Lee, Kwang Geun
AU - Kim, Mina K.
N1 - Publisher Copyright:
© 2016, Association of Food Scientists & Technologists (India).
PY - 2016/10/1
Y1 - 2016/10/1
N2 - 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.
AB - 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.
KW - Catechin
KW - Green tea
KW - Sensory analysis
KW - Volatile and non-volatile analysis
UR - http://www.scopus.com/inward/record.url?scp=84992745723&partnerID=8YFLogxK
U2 - 10.1007/s13197-016-2349-y
DO - 10.1007/s13197-016-2349-y
M3 - Article
AN - SCOPUS:84992745723
SN - 0022-1155
VL - 53
SP - 3735
EP - 3743
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 10
ER -