| Title: | "Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma" |
| Author(s): | Huang Y; Goh RMV; Pua A; Liu SQ; Sakumoto S; Oh HY; Ee KH; Sun J; Lassabliere B; Yu B; |
| Address: | "Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore. Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore. Fukujuen Co. Ltd, 3-1-1 Saganakadai, Kizugawa-shi, Kyoto 619-0223, Japan. Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore. Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore. Electronic address: gsgpbiy@gmail.com" |
| DOI: | 10.1016/j.foodchem.2021.131202 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Analysis of three matcha (cyclone-, bead- and stone-milled) revealed differences in their sizes and surface morphologies. Using liquid chromatography, 4 sugars, 6 organic acids, 18 amino acids and 9 polyphenols were detected in all matcha samples and shown to present in different amount. Moreover, 108 volatile compounds were detected and 30 potential flavour-contributing compounds were quantified by gas chromatography time-of-flight mass spectrometry using headspace-stir bar sorptive extraction-thin-film solid-phase microextraction (HS-SBSE-TFSPME). Sensory evaluation by a trained panel found that the matcha samples possess different notes (cyclone-milled: leafy; bead-milled: fishy; and stone-milled: roasty) which is supported by the volatile compound analysis. Finally, the three matcha were differentiated based on non-volatile and volatile components using principal component analysis, and the correlation between chemical composition and sensory evaluation data was carried out using partial least square regression. In conclusion, milling processes clearly affected the physical, chemical and sensory qualities of matcha" |
| Keywords: | Amines *Cyclonic Storms Gas Chromatography-Mass Spectrometry Odorants/analysis Solid Phase Microextraction Taste *Volatile Organic Compounds/analysis Hs-sbse-tfspme Matcha Milling Non-volatile Sensory Volatile; |
| Notes: | "MedlineHuang, Yunle Goh, Rui Min Vivian Pua, Aileen Liu, Shao Quan Sakumoto, Shunichi Oh, Hong Yun Ee, Kim Huey Sun, Jingcan Lassabliere, Benjamin Yu, Bin eng England 2021/10/05 Food Chem. 2022 Mar 15; 372:131202. doi: 10.1016/j.foodchem.2021.131202. Epub 2021 Sep 22" |
