| Title: | Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products |
| Author(s): | Zhang T; Ni H; Qiu XJ; Li T; Zhang LZ; Li LJ; Jiang ZD; Li QB; Chen F; Zheng FP; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA" |
| DOI: | 10.3390/molecules24244473 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-beta-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 mug/mL of trans-beta-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea" |
| Keywords: | Acyclic Monoterpenes/chemistry Anisoles/chemistry Cyclohexanols/chemistry Gas Chromatography-Mass Spectrometry Plant Extracts/*chemistry Tea/*chemistry Trityl Compounds/chemistry instant ripened Pu-erh tea masking sensory evaluation stale note suppressive; |
| Notes: | "MedlineZhang, Ting Ni, Hui Qiu, Xu-Jian Li, Ting Zhang, Liang-Zhen Li, Li-Jun Jiang, Ze-Dong Li, Qing-Biao Chen, Feng Zheng, Fu-Ping eng Switzerland 2019/12/11 Molecules. 2019 Dec 6; 24(24):4473. doi: 10.3390/molecules24244473" |
