Monitoring volatile compound profiles and chemical compositions during the process of manufacturing semi-fermented oolong tea

Journal of Horticultural Science and Biotechnology

Volumn 88, Issue 2, 2013, Pages 159-164

  Lin, S Y ^a   Chen, Y L ^b   Lee, C L ^a   Cheng, C Y ^a   Roan, S F ^c   Chen, I Z ^a,b  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b Tea Research and Extension Station   (Taiwan)

^c Department of Horticulture and Biotechnology ^*  (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84878958046     PISSN: 14620316     EISSN: None     Source Type: Journal    
DOI: 10.1080/14620316.2013.11512951     Document Type: Article

References (24)

1. BHATTACHARYYA, N., SETH, S., TUDU, B., TAMULY, P., JANA, A., GHOSH, D., BANDYOPADHYAY, R. and BHUYAN, M. (2007). Monitoring of black tea fermentation process using electronic nose. Journal of Food Engineering, 80, 1146-1156.
2. CAI, J., LIU, B. and SU, Q. (2001). Comparison of simultaneous distillation extraction and solid-phase microextraction for the determination of volatile flavor components. Journal of Chromatography A, 930, 1-7.
3. CHEN, P. C., CHANG, F. S., CHEN, I. Z., LU, F. M., CHENG, T. J. and CHEN, R. L. C. (2007). Redox potential of tea infusion as an index for the degree of fermentation. Analytica Chimica Acta, 594, 32-36.
4. CHO, J. Y., MIZUTAN, M., SHIMIZU, B., KINOSHITA, T., OGURA, M., TOKORO, K., LIN, M. L. and SAKATA, K. (2007). Chemical profiling and gene expression profiling during process of Taiwan oolong tea "Oriental Beauty". Bioscience, Biotechnology, and Biochemistry, 71, 1476-1486.
5. GALLAHER, R.N., GALLAHER, K., MARSHALL, A. J. and MARSHALL, A. C. (2006). Mineral analysis of ten types of commercially available tea. Journal of Food Composition and Analysis, 19, S53-S57.
6. GU, X., ZHANG, Z., WAN, X., NING, J., YAO, C. and SHAO, W. (2009). Simultaneous distillation extraction of some volatile flavor components from Pu-erh tea samples - comparison with steam distillation-liquid/liquid extraction and Soxhlet extraction. International Journal of Analytical Chemistry, 2009, 1-6.
7. JANG, J., YANG, Y. C., ZHANG, G. H., CHEN, H., LU, J. L., DU, Y. Y., YE, J. H., YE, Q., BORTHAKUR, D., ZHENG, X. Q. and LIANG, Y. R. (2010). Effect of ultra-violet B on release of volatiles in tea leaf. International Journal of Food Properties, 13, 608-617.
8. KESSLER, A. and BALDWIN, I. T. (2001). Herbivore-induced plant volatile emissions in nature. Science, 291, 2141-2144.
9. KOBAYASHI, A., TACHIYAMA, K., KAWAKAMI, M., YAMANISHI, T. and JUAN, I. M. (1985). Effect of solar-withering and turn-over treatment during indoor-withering on the formation of pouching tea aroma. Agricultural and Biological Chemistry, 49, 1655-1660.
10. LIANG, Y. R., YE, Q., JIN, J., LIANG, H., LU, J. L., DU, Y.Y. and DONG, J. J. (2008). Chemical and instrumental assessment of green tea sensory preference. International Journal of Food Properties, 11, 258-272.
11. MATSUO, Y., YAMADA, Y., TANAKA, T. and KOUNO, I. (2008). Enzymatic oxidation of gallocatechin and epigallocatechin: Effects of C-ring configuration on the reaction products. Phytochemistry, 69, 3054-3061.
12. MUTHUMANI, T. and KUMAR, R.S. (2007). Influence of fermentation time on the development of compounds responsible for quality in black tea. Food Chemistry, 101, 98-102.
13. OWUOR, P. O. and OBANDA, M. (2007). The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential. Food Chemistry, 100, 873-884.
14. PARÉ, P.W. and TUMLINSON, J. H. (1999). Plant volatiles as a defense against insect herbivores. Plant Physiology, 121, 325-331.
15. RUTHER, J. (2000). Retention index database for identification of general green leaf volatiles in plants by coupled capillary gas chromatography-mass spectrometry. Journal of Chromatography A, 890, 313-319.
16. SHIMODA, M., SHIGEMATSU, H., SHIRATSUCHI, H. and OSAJIMA, Y. (1995). Comparsion of volatile compounds among different grades of green tea and their relations to odour attributes. Journal of Agricultural and Food Chemistry, 43, 1621-1625.
17. SUZUKI, T., YAMAZAKI, N., SADA, Y., OGUNI, I., and MORIYASU, Y. (2003).Tissue distribution and intracellular localization of catechins in tea leaves. Bioscience, Biotechnology, and Biochemistry, 67, 2683-2686.
18. TANAKA, T. and KOUNO, I. (2003). Oxidation of tea catechins: chemical structures and reaction mechanism. Food Science and Technology Research, 9, 128-133.
19. TOGARI, N., KOBAYASHI, A. and AISHIMA, T. (1995). Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories. Food Research International, 28, 495-502.
20. TSAY, J. S. and CHANG, W. C. (2001). Effects of agitation on tea flush during withering process of Paochong tea. In: Proceedings of the 2001 International Conference on O-CHA (Tea) Culture and Science. Shizuoka, Japan. Session II. 98-100.
21. WANG, K. and RUAN, J. (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.
22. WANG, L. F., LEE, J.Y., CHUNG, J. O., BAIK, J. H., SO, S. and 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.
23. WANG, K., LIU, F., LIU, Z., HUANG, J., XU, Z., LI, Y., CHEN, J., GONG, Y. and YANG, X. (2010). Analysis of chemical components in oolong tea in relation to perceived quality. International Journal of Food Science and Technology, 45, 913-920.
24. WRIGHT, J., WULFERT, F., HORT, J. and TAYLOR, A. J. (2007). Effect of preparation conditions on release of selected volatiles in tea headspace. Journal of Agricultural and Food Chemistry, 55, 1445-1453.