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Characteristic Odorants of Sri Lankan Black Teas

机译：斯里兰卡红茶的特征气味

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摘要

The characteristics and flavor profiles of five types of Sri Lankan teas were investigated by means of GC/FID, GC/MS, GC/O, MDGC and GCxGC. The key compounds identified were linalool, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4HDMF, furaneol), geraniol, vanillin, (E)-2-hexenoic acid, 3-methylbutyric acid (isovaleric acid) and phenylacetic acid. The key specific compounds of high-grown teas were rich with floral, fresh and sweet compounds such as μ-damascenone, jasmonates, methyl salicylate, lactones and so on. Medium and lower elevation grown teas contained more nutty and smoky note compounds. (R)- and (S)-linalool were in a ratio of about 60:40, while y-lactones were determined as almost racemates in all the teas. 4HDMF was wide-ranging in concentration from 11-1,200ug, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (3HDMF, sotolon) was determined at sub ug order in 1L infusions.
机译：通过GC / FID，GC / MS，GC / O，MDGC和GCxGC研究了五种斯里兰卡茶的特性和风味特征。鉴定出的关键化合物为芳樟醇，4-羟基-2,5-二甲基-3（2H）-呋喃酮（4HDMF，呋喃醇），香叶醇，香兰素，（E）-2-己酸，3-甲基丁酸（异戊酸）和苯乙酸。高生长茶的关键特定化合物富含花香，新鲜和甜味的化合物，例如μ-大马烯酮，茉莉酸酯，水杨酸甲酯，内酯等。中高海拔种植的茶含有更多的坚果和烟熏味化合物。 （R）-和（S）-芳樟醇的比例约为60:40，而γ-内酯几乎被确定为所有茶中的外消旋体。 4HDMF的浓度范围从11-1,200ug，并且在1L输液中以亚ug级确定了3-hydroxy-4,5-二甲基-2（5H）-呋喃酮（3HDMF，sotolon）。

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  • 来源
    《Flavors in noncarbonated beverages》|2008年|p.21-31|共11页
  • 会议地点 Pennsylvania PA(US);Pennsylvania PA(US)
  • 作者

    Uva; Nuwara Eliya; Dimbula; Kandy; RuhunaVarietals;

  • 作者单位

    Hisae Kasuga,* Yuichiro Yamazaki, Aki Baba, and Sachiko Okajima Takasago International Corporation, Corporate Research Development Division, 4-11,1-Chome, Nishi-Yawata, Hiratsuka City, Kanagawa 254-0073, Japan;

    Hisae Kasuga,* Yuichiro Yamazaki, Aki Baba, and Sachiko Okajima Takasago International Corporation, Corporate Research Development Division, 4-11,1-Chome, Nishi-Yawata, Hiratsuka City, Kanagawa 254-0073, Japan;

    Hisae Kasuga,* Yuichiro Yamazaki, Aki Baba, and Sachiko Okajima Takasago International Corporation, Corporate Research Development Division, 4-11,1-Chome, Nishi-Yawata, Hiratsuka City, Kanagawa 254-0073, Japan;

    Hisae Kasuga,* Yuichiro Yamazaki, Aki Baba, and Sachiko Okajima Takasago International Corporation, Corporate Research Development Division, 4-11,1-Chome, Nishi-Yawata, Hiratsuka City, Kanagawa 254-0073, Japan;

    Hisae Kasuga,* Yuichiro Yamazaki, Aki Baba, and Sachiko Okajima Takasago International Corporation, Corporate Research Development Division, 4-11,1-Chome, Nishi-Yawata, Hiratsuka City, Kanagawa 254-0073, Japan;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 饮料冷食制造工业;
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