Effect of thermal treatment on the flavor formation of Oolong tea
1999
Yu, T.H. | Yang, M.S. | Lin, L.Y. | Chang, C.Y.
Volatile compounds of Oolong tea leaves that underwent different extents of thermal treatments, including baking and roasting, were isolated by Likens-Nickerson steam distillation and dichloromethane extraction. After concentration, the isolates were analyzed using Gas Chromatography and Gas Chromatography-Mass Spectrometry to investigate the effect of thermal treatment on the flavor formation of Oolong tea. The total content of the volatile compounds in Oolong tea increased with the extent of thermal treatments. Significant amounts of nitrogen-containing compounds, especially pyrazines and pyrroles, increased as thermal treatment increased. Regarding the aroma contribution of Oolong tea, the content of some floral or woody type volatile compounds, such as trans-geraniol, cis-jasmone, linalool, linalool oxide, and beta-ionone, decreased after thermal treatments.
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