« Previous Abstract"Quantitative and qualitative effects of larval diet on male scent secretions ofEstigmene acrea, Phragmatobia foliginosa, andPyrrharctia isabella (Lepidoptera: Arctiidae)"    Next AbstractSeed treatment using methyl jasmonate induces resistance to rice water weevil but reduces plant growth in rice »

Food Chem

Title:		Volatile compounds and sensory characteristics of various instant teas produced from black tea
Author(s):		Kraujalyte V; Pelvan E; Alasalvar C;
Address:		"Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl. 19, Kaunas LT-50254, Lithuania. TUBITAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey. TUBITAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey. Electronic address: cesarettin.alasalvar@tubitak.gov.tr"
Journal Title:		Food Chem
Year:		2016
Volume:		20150818
Issue:
Page Number:		864 - 872
DOI:		10.1016/j.foodchem.2015.08.051
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Various instant teas produced differently from black tea [freeze-dried instant tea (FDIT), spray-dried instant tea (SDIT), and decaffeinated instant tea (DCIT)], were compared for their differences in volatile compounds as well as descriptive sensory analysis (DSA). A total of 63 volatile compounds in all tea samples (eight aldehydes, ten alcohols, nine ketones, five esters, eight acids, ten terpenes/terpenoids, ten furans/furanones, two pyrroles, and one miscellaneous compound) were tentatively identified. Black tea, FDIT, SDIT, and DCIT contained 60, 55, 47, and 40 volatile compounds, respectively. Ten flavour attributes such as after taste, astringency, bitter, caramel-like, floral/sweet, green/grassy, hay-like, malty, roasty, and seaweed were identified. Intensities for a number of flavour attributes (except for caramel-like in SDIT and bitter and after taste in DCIT) were not significantly different (p>0.05) among tea samples. The present study suggests that instant teas can also be used as good alternative to black tea"
Keywords:		Plant Extracts/analysis/*chemistry Tea/*chemistry Volatile Organic Compounds/*chemistry Black tea Decaffeinated instant tea Descriptive sensory analysis Freeze-dried instant tea Spray-dried instant tea Volatile compounds;
Notes:		"MedlineKraujalyte, Vilma Pelvan, Ebru Alasalvar, Cesarettin eng Research Support, Non-U.S. Gov't England 2015/10/17 Food Chem. 2016 Mar 1; 194:864-72. doi: 10.1016/j.foodchem.2015.08.051. Epub 2015 Aug 18"