Abstract
Vine tea (Ampelopsis grossedentata) is a tea traditionally used in Chinese herbal medicine that is rich in the natural antioxidant dihydromyricetin (ampelopsin). In addition to its multiple health benefits, vine tea extracts and dihydromyricetin have been suggested as potential natural antioxidants for food applications, such as soybean oil and meat products. However, there is still little information available on vine tea chemistry, and in particular the volatile profile and sensory characteristics, which can affect product acceptability and restrict its use as a natural antioxidant. The objective of this exploratory study was to identify potential volatile components present in vine tea in order to support further research and applications in the food industry. Vine tea infusions brewed from commercial samples were characterized by acidic pH values and a dark, reddish‐yellow color. Twenty‐one volatile compounds were identified as potential flavor components of vine tea, including aldehydes and ketones. Further studies are suggested to quantify the volatile compounds and understand their importance to vine tea's aroma profile. Sensory studies are also suggested to access consumer's acceptability of vine tea and products containing vine tea as an ingredient.
Highlights
The different pH and color profiles of the vine tea infusions could be attributed to possible differences in quality standards, production and/or processing conditions of the commercial tea samples, which were unknown to the researchers
Several of the 21 volatile compounds identified as potential characteristic components of vine tea flavor profile are known components of the aroma profile of other teas largely consumed worldwide
Differences in volatile profiles observed among the commercial vine tea samples could be associated with unknown differences in quality standards, harvest and/or processing conditions, and the fact that vine tea is still significantly produced from wild plants in China
Summary
Only volatile compounds that were present in samples of at least two vine tea brands, were identified in both GC-MS columns (ZB-Wax and DB5), and had their calculated LRI confirmed with literature were reported in Table 2 as potential components of vine tea flavor profiles. Additional volatile compounds that failed in some of the criteria described above (e.g., present in infusions of only one vine tea commercial sample, or present in the chromatograms of only one GC-MS column) were not reported.
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