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Vorhergehende Überarbeitung
Nächste Überarbeitung
Beide Seiten der Revision
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camellia_sinensis_l._kuntze [2018/10/11 14:55]
andreas |
camellia_sinensis_l._kuntze [2020/05/12 22:22]
andreas |
| [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] | [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] |
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| "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] \\ | [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]] | [[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]] |
| "Volatile compounds from Pu-erh tea were extracted using a headspace-solid phase microextraction (HS-SPME), and analysed with a gas chromatography-mass spectrometry (GC-MS) and a gas chromatography olfactometry (GC-O). Results showed that a total of 66 major volatile compounds were identified by GC-MS analysis; among them, methoxy-phenolic compounds (33.58%), alcohols (23.01%) and hydrocarbons (11.62%) were the major chemical classes. It was found that 1,2,3-trimethoxybenzene (17.16%) was the most abundant aroma component, followed by α-terpineol (5.68%), 1,2-dimethoxybenzene (4.64%) and linalool oxide II (4.29%) in order. Twenty-nine odour active compounds were perceived by GC-O analysis. Further investigation showed that 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, 4-ethyl-1,2-dimethoxy-benzene, β-ionone, β-linalool, linalool oxides, decanal, etc. were responsible for the special flavour in Pu-erh tea. It seems that the methoxy-phenolic compounds and alcohols play a vital role in the special flavour of Pu-erh tea." \\ | "Volatile compounds from Pu-erh tea were extracted using a headspace-solid phase microextraction (HS-SPME), and analysed with a gas chromatography-mass spectrometry (GC-MS) and a gas chromatography olfactometry (GC-O). Results showed that a total of 66 major volatile compounds were identified by GC-MS analysis; among them, methoxy-phenolic compounds (33.58%), alcohols (23.01%) and hydrocarbons (11.62%) were the major chemical classes. It was found that 1,2,3-trimethoxybenzene (17.16%) was the most abundant aroma component, followed by α-terpineol (5.68%), 1,2-dimethoxybenzene (4.64%) and linalool oxide II (4.29%) in order. Twenty-nine odour active compounds were perceived by GC-O analysis. Further investigation showed that 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, 4-ethyl-1,2-dimethoxy-benzene, β-ionone, β-linalool, linalool oxides, decanal, etc. were responsible for the special flavour in Pu-erh tea. It seems that the methoxy-phenolic compounds and alcohols play a vital role in the special flavour of Pu-erh tea." \\ |
| [Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry., Lv, H.P., Zhong, Q.S., Lin, Z., Wang, L., Tan, J.F., Guo, L., Food Chemistry, Vol.130(4), 2012, 1074-1081] | [Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry., Lv, H.P., Zhong, Q.S., Lin, Z., Wang, L., Tan, J.F., Guo, L., Food Chemistry, Vol.130(4), 2012, 1074-1081] |
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| | As //jasminoid troika//, Z-jasmone, methyl jasmonate, and δ-jasmolactone constitute the organoleptic principle of Ceylon (Sri Lankan) tea. \\ |
| | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 263] |
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| "The polyphenols, a large group of plant chemicals that includes the catechins, are thought to be responsible for the health benefits that have traditionally been attributed to tea, especially green tea. Major catechins are (-)-epicatechin gallate (ECG), (-)-epicatechin (EC), (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG). The most active and abundant catechin in green tea is epigallocatechin-3-gallate (EGCG). Black tea contains much lower concentrations of these catechins than green tea. Oolong tea contains a mixture of simple polyphenols, such as catechins and complex polyphenols." \\ | "The polyphenols, a large group of plant chemicals that includes the catechins, are thought to be responsible for the health benefits that have traditionally been attributed to tea, especially green tea. Major catechins are (-)-epicatechin gallate (ECG), (-)-epicatechin (EC), (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG). The most active and abundant catechin in green tea is epigallocatechin-3-gallate (EGCG). Black tea contains much lower concentrations of these catechins than green tea. Oolong tea contains a mixture of simple polyphenols, such as catechins and complex polyphenols." \\ |
