Analysis of chemical components in oolong tea in relation to perceived quality

International Journal of Food Science and Technology

Volumn 45, Issue 5, 2010, Pages 913-920

  Wang, Kunbo ^a   Liu, Fang ^a   Liu, Zhonghua ^a   Huang, Jianan ^a   Xu, Zhongxi ^a   Li, Yinhua ^a   Chen, Jinhua ^a   Gong, Yushun ^a   Yang, Xinghe ^a  

^a HUNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Aroma; Chemical analysis; Colour; Oolong tea; Perceived quality score; Sensory evaluation; Taste

Indexed keywords

AROMA; COLOUR; OOLONG TEA; PERCEIVED QUALITY; SENSORY EVALUATION; TASTE;

AMINO ACIDS; CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CHEMICALS; CHLOROPHYLL; CLUSTER ANALYSIS; COLOR; CYANIDES; MATHEMATICAL MODELS; PHENOLS; QUALITY CONTROL; REGRESSION ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 77955564694     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02224.x     Document Type: Article

References (30)

1. Chen, Y.L., Jiang, Y. M., Duan, J., Shi, J., Xue, S. & Kakuda, Y. (2010). Variation in catechin contents in relation to quality of 'Huang Zhi Xiang' Oolong tea (Camellia sinensis) at various growing altitudes and seasons. Food Chemistry, 119, 648-652.
2. Erdemoglu, S.B., Pyrzyniska, K. & Gucer, S. (2000). Speciation of aluminum in tea infusion by ion-exchange resins and flame AAS detection. Analytica Chimica Acta, 411, 81-89.
3. Gong, S.Y. (2001). Evaluation methods and points of Oolong tea and jasmine tea. Journal of Chinese Tea Processing, 2, 44-46.
4. Hara, Y., Luo, S., Wickremasinghe, R.L. & Yamanishi, T. (1995). Flavor of tea. Food Reviews International, 11, 477-525.
5. Horie, H. & Kohata, K. (1998). Application of capillary electrophoresis to tea quality estimation. Journal of Chromatography A, 802, 219-223.
6. Huang, J.-A., Shi, Z.P., Shi, Y., Gu, J.P., Chen, J.H. & Gong, Y.S. (2003). Study on sense experience and chemical characteristics of yanyun and yinyun in Oolong Tea. Journal of Hunan Agricultural University, 29, 2 134-136.
7. Hui, Y.H., Meunier-Goddik, L., Hansen, A.S. et al. (2004). Handbook of Food and Beverage Fermentation Technology. Pp. 854-855. Boca Raton, FL, USA: CRC press.
8. ISO 1573 (1980). Tea - Determination of loss in mass at 103 °C. The method consists in heating a test portion in an oven at 103 ± 2 degrees centigrade, to constant mass.
9. ISO 9768 (1994). Tea - Determination of water extract. The principle of the method specified is extraction of soluble matter from a test portion by boiling water under reflux, filtration, washing, drying and weighing of the hot-water-insoluble.
10. Kato, M. & Shibamoto, T. (2001). Variation of major volatile constituents in various green teas from Southeast Asia. Journal of Agricultural and Food Chemistry, 49, 1394-1396.
11. 1H NMR spectroscopy for quality assessment of green tea Camellia sinensis L. Journal of Agricultural and Food Chemistry, 52, 692-700.
12. Lesschaeve, I. & Noble, C. (2005). Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. American Journal of Clinical Nutrition, 81 (Suppl.), 330S-335S.
13. Liang, Y.R., Lu, J.L., Zhang, L.Y., Wu, S. & Wu, Y. (2003). Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions. Food Chemistry, 80, 283-290.
14. Liang, Y.R., Lu, J.L., Zhang, L.Y., Wu, S. & Wu, Y. (2005a). Estimation of tea quality by infusion colour difference analysis. Journal of the Science of Food and Agriculture, 85, 286-290.
15. Liang, Y.R., Zhang, L.Y. & Lu, J.L. (2005b). A study on chemical estimation of pu-erh tea quality. Journal of the Science of Food and Agriculture, 85, 381-390.
16. Liang, Y.R., Wu, Y., Lu, J.L. & Zhang, L.Y. (2007). Application of chemical composition and infusion colour difference analysis to quality estimation of jasmine-scented tea. International Journal of Food Science and Technology, 42, 459-468.
17. Liu, Z.H., Huang, X.Y. & Shi, Z.P. (1990). Relationships between pigments and the colours of black tea and oolong tea. Journal of Tea Science, 10, 59-64.
18. Owuor, P.O., Othieno, C.O., Howard, G.E., Robinson, J.M. & Cooke, R.D. (1988). Studies in the use of shade in tea plantations in Kenya. Effects on chemical composition and quality of seedling tea. Journal of the Science of Food & Agriculture, 44, 261-264.
19. Ravichandran, R. (2002). Carotenoid composition distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma. Food Chemistry, 78, 23-28.
20. Ravichandran, R. & Parthiban, R. (2000). Lipid occurrence, distribution and degradation to flavour volatiles during tea processing. Food Chemistry, 68, 7-13.
21. Scharbert, S. & Hofmann, T. (2005). Molecular definition of black tea taste by means of quantitative studies taste reconstitution and omission experiments. Journal of Agricultural and Food Chemistry, 53, 5377-5384.
22. Scharbert, S., Holzmann, N. & Hofmann, T. (2004). Identification of the astrigent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. Journal of Agricultural and Food Chemistry, 52, 3498-3508.
23. Seetohul, L.N., Islam, M., O'Hare, W.T. & Ali, Z. (2006). Discrimination of teas based on total luminescence spectroscopy and pattern recognition. Journal of the Science of Food and Agriculture, 86, 2092-2098.
24. Suzuki, Y. & Shioi, Y. (2003). Identification of chlorophylls and carotenoids in major teas by high-performance liquid chromatography with photodiode array detection. Journal of Agricultural and Food Chemistry, 51, 5307-5314.
25. Wang, K.B. & Ruan, J.Y. (2009). Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. International Journal of Food Science and Technology, 44, 2476-2484.
26. Wang, H.F. & You, X.Q. (1996). Free and glycosidically bound monoterpene alcohols in Qimen black tea. Food Chemistry, 56, 395-398.
27. Wang, D.M., Kubota, K., Kobayashi, A. & Juan, I.-M. (2001). Analysis of glycosidically bound aroma precursors in tea leaves: 3. change in the glycoside content of tea leaves during the oolong tea manufacturing process. Journal of Agricultural and Food Chemistry, 49, 5391-5396.
28. Wang, K.B., Liu, Z.H. & Huang, J.-A. (2004). Studies on preparing theaflavins from oxidation of tea catechins in vitro. Journal of Tea Science, 24, 53-59.
29. Wang, L.F., Lee, J.Y., Chung, J.O., Baik, J.H., So, S. & Park, S.K. (2008). Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds. Food Chemistry, 109, 196-206.
30. Yu, H.C. & Wang, J. (2007). Discrimination of Longjing green-tea grade by electronic nose. Sensors and Actuators B, 122, 134-140.