Abstract
The volatile components of γ-aminobutyric acid (GABA) tea produced by two different kinds of technological process separately namely: vacuum and water immersion were studied. It was shown by the sensory evaluation that the color of the soup and the extracted leaves of GABA tea were similar to that of the oolong tea, and the smell was similar to the aroma of cooked sweet red dates mixed with some of sour. In GABA tea, the contents of 2,6-bis(1,1-dimethylethyl)-4-methyl phenol, methyl myristate, methyl laurate and methyl palmitate were higher than that of the normal green tea. The characteristic aroma constituents of the GABA tea made by vacuum treatment concluded methyl myristate, hexadecane, methyl laurate and methyl palmitate, while to the GABA tea made by water immersion, they were 2,6-bis (1,1-dimethylethyl) -4-methylphenol and 1-octanol. Keywords: γ-Aminobutyric acid (GABA), GABA tea, volatile flavour compounds
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
