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--- camellia_sinensis_l._kuntze [2018/08/28 10:36]
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+++ camellia_sinensis_l._kuntze [2018/10/11 14:59]
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 [Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation., Kim, Y., Goodner, K.L., Park, J.D., Choi, J., Talcott, S.T., Food Chemistry, Vol.129(4), 2011, 1331-1342]
-"The sensory quality ranking of Japanese green tea (Sen-cha) was evaluated and predicted using volatile profiling and multivariate data analyses... The major volatile compounds identified from chromatographic profiles obtained both non-polar and polar columns were coumarin, dihydroactinidiolide, linalool oxides, geraniol, trans-geranylacetone, indole, 6-chloroindole, β-ionone, 5,6-epoxy-β-ionone, cis-jasmone, linalool, methyl jasmonate, trans-nerolidol, 1-octanol, 2-pentanol, phenylethyl alcohol, and phytol... By examining the loadings of PLS–DA, the significant variables contributing to the classification of the high and low quality green tea sample were revealed. They implied that the higher quality green tea samples contained a relatively higher concentration of phytol, caffeine, cis-jasmone, linalool oxide (trans-pyranoid), 6-chloroindole, trans-geranylacetone, methyl jasmonate, and some unknown compounds, compared to the lower quality ones. Whereas, geraniol, linalool, dihydroactinidiolide, linalool oxides (cis- and trans-furanoid), and coumarin were found in the lower concentration in the higher grade green tea samples." \\
+"The sensory quality ranking of Japanese green tea (Sen-cha) was evaluated and predicted using volatile profiling and multivariate data analyses... The major volatile compounds identified from chromatographic profiles obtained both non-polar and polar columns were coumarin, [[http://www.thegoodscentscompany.com/data/rw1019161.html|dihydroactinidiolide]], linalool oxides, geraniol, trans-geranylacetone, indole, 6-chloroindole, β-ionone, 5,6-epoxy-β-ionone, cis-jasmone, linalool, methyl jasmonate, trans-nerolidol, 1-octanol, 2-pentanol, phenylethyl alcohol, and phytol... By examining the loadings of PLS–DA, the significant variables contributing to the classification of the high and low quality green tea sample were revealed. They implied that the higher quality green tea samples contained a relatively higher concentration of phytol, caffeine, cis-jasmone, linalool oxide (trans-pyranoid), 6-chloroindole, trans-geranylacetone, methyl jasmonate, and some unknown compounds, compared to the lower quality ones. Whereas, geraniol, linalool, dihydroactinidiolide, linalool oxides (cis- and trans-furanoid), and coumarin were found in the lower concentration in the higher grade green tea samples." \\
 [Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis., Jumtee, K., Komura, H., Bamba, T., Fukusaki, E., Journal of bioscience and bioengineering, 112(3), 2011, 252-255] \\
 [[http://www.thaiscience.info/Article%20for%20ThaiScience/Article/2/Ts-2%20predication%20of%20japanese%20green%20tea%20ranking%20by%20volatile%20profiling%20using%20gas%20chromatography%20mass%20spectrometry%20and%20multivariate%20analysis.pdf]]
@@ 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] \\
 [[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." \\

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