Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying.

Hui Ni,Gao-Ling Huang,Feng Chen,Li-Jun Li,Ting Zhang,Qing-Xiang Jiang

doi:10.3390/molecules25163628

Abstract

The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.

Highlights

Various teas are popularly consumed around the world [1], due to its unique pleasant flavors and outstanding health benefits [2,3]
The simultaneous distillation–extraction (SDE) extract had an overall aroma profile similar to that of instant white tea (IWT), indicating the characteristic aromatic volatiles of the IWT was successfully extracted by the SDE procedure
Qi et al showed that fresh white tea was dominated with delicate and grassy green aroma, and a rapid aged white tea was characterized by its sweet aroma [9]

Summary

Introduction

Various teas are popularly consumed around the world [1], due to its unique pleasant flavors and outstanding health benefits [2,3]. Teas could be processed to instant teas via water extraction, concentration and spray/freeze drying. The aroma is an essential characteristic that influences the perceived quality, price and consumer acceptance of tea and instant tea products [4]. The aromatic volatiles play important roles in regulation of human health [5,6]. Aromatic volatiles could be extracted by direct solvent extraction, Soxhlet extraction, simultaneous distillation–extraction (SDE), solvent-assisted flavor evaporation, headspace solid-phase microextraction, etc. SDE combines the advantages of liquid/liquid and steam distillation–extraction, and is convenient, simple for extracting high boiling-point volatiles in thermal processed products such as fried foods and instant teas [7,8]

Objectives

Methods

Results

Conclusion