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camellia_sinensis_l._kuntze [2018/08/28 10:35]
andreas 		camellia_sinensis_l._kuntze [2018/10/11 14:55]
andreas
Zeile 23: Zeile 23:
  
 "The volatile constituents of two exquisite green tea varieties, Kiyosawa tea from Japan and Long Jing tea from China, were investigated in order to identify new compounds responsible for the characteristic flavor of a green tea brew. The extracts were prepared by solid-phase extraction using Oasis-HLB-cartridges. Besides the common compounds of green tea chemistry, the already described compounds 3-methyl-2,4-nonanedione (1) and 3-hydroxy-3-methyl-2,4-nonanedione (2), products of degradation of furan fatty acids, as well as three new compounds related to compound 1 were identified. These were 1-methyl-2-oxopropyl hexanoate (3), 1-methyl-2-oxoheptyl acetate (4) and 2-butyl-4,5-dimethyl-3(2H)-furanone (5). Their syntheses and spectroscopic data are reported. Compound 2 increases the sweet, creamy aroma and the characteristic mouthfeel of a green tea flavor, compounds 3 and 4 contribute to its floral, juicy notes and compound 5 exhibits an interesting sweet, buttery flavor." \\ "The volatile constituents of two exquisite green tea varieties, Kiyosawa tea from Japan and Long Jing tea from China, were investigated in order to identify new compounds responsible for the characteristic flavor of a green tea brew. The extracts were prepared by solid-phase extraction using Oasis-HLB-cartridges. Besides the common compounds of green tea chemistry, the already described compounds 3-methyl-2,4-nonanedione (1) and 3-hydroxy-3-methyl-2,4-nonanedione (2), products of degradation of furan fatty acids, as well as three new compounds related to compound 1 were identified. These were 1-methyl-2-oxopropyl hexanoate (3), 1-methyl-2-oxoheptyl acetate (4) and 2-butyl-4,5-dimethyl-3(2H)-furanone (5). Their syntheses and spectroscopic data are reported. Compound 2 increases the sweet, creamy aroma and the characteristic mouthfeel of a green tea flavor, compounds 3 and 4 contribute to its floral, juicy notes and compound 5 exhibits an interesting sweet, buttery flavor." \\
-[New constituents related to 3-methyl-2, 4-nonanedione identified in green tea., Naef, R., Jaquier, A., Velluz, A., Maurer, B., Journal of agricultural and food chemistry, 54(24), 2006, 9201-9205]+[New constituents related to 3-methyl-2,4-nonanedione identified in green tea., Naef, R., Jaquier, A., Velluz, A., Maurer, B., Journal of agricultural and food chemistry, 54(24), 2006, 9201-9205]
  
 Potent odorants of black tea are aldehydes like 2-methylpropanal, 3-methylbutanal, 2-methylbutanal, hexanal, (E)-2-hexenal, (z)-4-heptenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal, (E,E)-decadienal,and (E,E,Z)-2,4,6-nonatrienal, alcohols like (Z)-3-hexene-1-ol, linalool, and geraniol, as well as phenylacetaldehyde, 3-methyl-2,4-nonandione, (E)-β-damascenone, β-ionone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-4,5-dimethyl-2(5H)-furanone. \\ Potent odorants of black tea are aldehydes like 2-methylpropanal, 3-methylbutanal, 2-methylbutanal, hexanal, (E)-2-hexenal, (z)-4-heptenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal, (E,E)-decadienal,and (E,E,Z)-2,4,6-nonatrienal, alcohols like (Z)-3-hexene-1-ol, linalool, and geraniol, as well as phenylacetaldehyde, 3-methyl-2,4-nonandione, (E)-β-damascenone, β-ionone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-4,5-dimethyl-2(5H)-furanone. \\
Zeile 63: Zeile 63:
 [Camellia Sinensis (green tea): a review., Namita, P., Mukesh, R., Vijay, K.J., Global J Pharmacology, Vol.6, 2012, 52-59] \\ [Camellia Sinensis (green tea): a review., Namita, P., Mukesh, R., Vijay, K.J., Global J Pharmacology, Vol.6, 2012, 52-59] \\
 [[http://www.idosi.org/gjp/6%282%2912/1.pdf]] [[http://www.idosi.org/gjp/6%282%2912/1.pdf]]
 +
 +In a sensory analysis of four black tea grades, α-ionone, ethyl caprylate, 3-hydroxy-β-damascone, β-ionone, 2(4H)-benzofuranone (dihydroactinidiolide), nonanal, and β-farnesene were positively correlated with sensory attributes (aroma quality) of black tea. \\
 +[Hoang, Q.T., et al. "Sensory aroma and related volatile flavor compound profiles of different black tea grades (camellia sinensis) produced in northern Vietnam." in: Fom senses to quality: What can sensory evaluation bring to quality control (2014): 113-119]
  
 "Black tea volatiles are mainly dependent on the oxidation of tea flavonols during fermentation. Virtually, most alcohols, aliphatic acids, phenols, and carbonyls occur in this stage. The degree of partial fermentation determines the constitution and concentration of major aromas in oolong tea, such as jasmine lactones, nerolidol, and methyl jasmonate. Non-fermented green tea contains abundant tea catechins that give it its unique greenish aroma." \\ "Black tea volatiles are mainly dependent on the oxidation of tea flavonols during fermentation. Virtually, most alcohols, aliphatic acids, phenols, and carbonyls occur in this stage. The degree of partial fermentation determines the constitution and concentration of major aromas in oolong tea, such as jasmine lactones, nerolidol, and methyl jasmonate. Non-fermented green tea contains abundant tea catechins that give it its unique greenish aroma." \\
camellia_sinensis_l._kuntze.txt · Zuletzt geändert: 2023/12/02 13:26 von andreas

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