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Food Res Int

Title:		Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception
Author(s):		Song NE; Kim MK; Lee KG; Jang HW;
Address:		"Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Republic of Korea. Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk 54896, Republic of Korea. Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea. Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Republic of Korea; Department of Food Science and Biotechnology, Sungshin Women's University, 55, Dobong-ro 76 ga-gil, Gangbuk-gu, Seoul 01133, Republic of Korea. Electronic address: hwjkfri@kfri.re.kr"
Journal Title:		Food Res Int
Year:		2021
Volume:		20201204
Issue:
Page Number:		109942 -
DOI:		10.1016/j.foodres.2020.109942
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"This study aimed to comparatively analyze the volatile flavor of rooibos tea (Aspalathus linearis) obtained by two commonly used flavor extraction methods, simultaneous distillation-extraction (SDE) and steam distillation under reduced pressure (DRP). The tea obtained by the two extraction methods, were analyzed by gas chromatography-mass spectrometry to identify volatile aroma-related compounds. Descriptive sensory analysis of the extracted rooibos tea flavor was carried out by a trained panel (n = 7). Fifty volatile compounds were identified, including 26 and 25 aroma-active compounds by SDE (45.9 microg/g) and DRP (37.5 microg/g), respectively. SDE recovered larger quantities of alcohols, acids, and esters, whereas DRP was useful for analyzing thermally unstable volatile compounds, including various alcohols, aldehydes, and hydrocarbons. Descriptive sensory analysis revealed that ketones and phenolic compounds may be responsible for the sensory attributes woody and grassy green, whereas the aldehydes and acidic compounds may contribute to floral and fruity"
Keywords:		*Aspalathus Gas Chromatography-Mass Spectrometry Humans Perception Tea *Volatile Organic Compounds/analysis Descriptive sensory analysis Rooibos tea Simultaneous distillation-extraction Steam distillation under reduced pressure Volatile analysis;
Notes:		"MedlineSong, Nho-Eul Kim, Mina K Lee, Kwang-Geun Jang, Hae Won eng Research Support, Non-U.S. Gov't Canada 2021/03/02 Food Res Int. 2021 Mar; 141:109942. doi: 10.1016/j.foodres.2020.109942. Epub 2020 Dec 4"