Determination of volatile compounds in green tea and black tea from Turkey by using HS-SPME and GC-MS

Yıl 2020, Cilt: 50 Sayı: 2, 111 - 115, 27.08.2020

Aslı Can Ağca Nilüfer Vural , Engin Şarer

Öz

Background and Aims: The tea plant, Camellia sinensis (L.) O.Kuntze is cultivated in the temperate parts of the world because of its economical value and has been known for ages. According to the processing method, tea can be classified mainly into three types; green, oolong and black tea. The composition of tea obtained from C.sinensis heavily depends on geographical location, harvesting time, storage condition and manufacturing process. So the purpose of this paper is to study the volatile composition of green and black tea volatiles manufactured from C.sinensis cultivated in North Anatolia. Methods: The volatiles in green and black teas were extracted by using HS-SPME and analysed by GC-MS/FID analysis. The major compounds in each tea were identified. Results: Totally, twenty-one and sixteen compounds were separated from green tea and black tea samples, respectively. The main components of green tea aroma were cis-3-hexenyl hexanoate (11.26%), n-octanol (8.55%) and n-decanal (8.02%), while the phenylacetaldehyde (11.26%) and n-decanal (9.93%) were found abundately in black tea aroma. Conclusion: As aroma is a strong determinant for consumer demands and decisive in tea product speciality, a suitable selection of raw material and location, modification of the manufacturing process could be a reasonable approach to enrich the target aromatic profile of tea products.

Anahtar Kelimeler

Tea volatiles, headspace-solid phase microextraction, gas chromatography-mass spectrometer

Kaynakça

• Chaturvedula, V. S. P. & Prakash, I. (2011). The aroma, taste, color and bioactive constituents of tea. Journal of Medicinal Plant Research 5(11), 2110−2124. Retrieved from https://www.researchgate. net/publication/234129299
• Chen, X., Chen, D., Jiang, H., Sun, H., Zhang, C., Zhao, H., Xu, Z. (2019). Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography- mass spectrometry and olfactometry and sensory analysis. Food Chemistry 274, 130−136.
• Choi, O. J., Jung, H. S., & Yun, K. W. (2016). Influence of different sampling site and storage duration on volatile components of Korean green tea. Research Journal of Medicinal Plants, 10(4), 309−313.
• Das, P. R., Kim, Y., Hong, S. J., & Eun, J. B. (2019). Profiling of volatile and non-phenolic metabolites-Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques. Food Chemistry, 296, 69−77.
• Dong, F., Yang, Z. Y., Balermann, S., Sato, Y., Asai, T., & Watanabe, N. (2011). Herbivore-induced volatiles from tea (Camellia sinensis) plants and their involvement in intraplant communication and changes in endogenous nonvolatile metabolites. Journal of Agricultural and Food Chemistry, 59(24), 13131−13135.
• Du, L., Li, J., Li, W., Li, Y., Li, T., & Xiao, D. (2014). Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry. Food Research International, 57, 61–70.
• Feng, Z., Li, Y., Li, M., Wang, Y., Zhang, L., Wan, X., & Yang, X. (2019). Tea aroma formation from six model manufacturing processes. Food Chemistry, 285, 347–354.
• Ho, C. T., Zheng, X., & Li, S. (2015). Tea aroma formation. Food Science and Human Wellness, 4, 9–27.
• Horita H. (1987). Off-flavor Components of green tea during preservation. Japan Agricultural Research Quaterly, 21(3), 192–197.
• Kato, M. & Shimamoto, T. (2001). Variation of major volatile constituents in various green teas from southeast Asia. Journal of Agricultural and Food Chemistry, 49(3), 1394–1396.
• Katsuno, T., Kasuga, H., Kusano, Y., Yaguchi, Y., Tomomura, M., Cui, J., Yang, Z., Baldermann, S., Nakamura, Y., Ohnishi, T., Mase, N., & Watanabe, N. (2014). Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process. Food Chemistry, 148, 388–395.
• Kraujalyte, V., Pelvan, E., & Alasavar, C. (2016). Volatile compounds and sensory characteristic of various instant teas produced from black tea. Food Chemistry, 194, 864–872.
• Lau, H., Liu, S. Q., Xu, Y. Q., Lassabliere, B., Sun, J., & Yu, B. (2018- a). Characterising volatiles in tea (Camellia sinensis). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation. LWT- Food Science and Technology, 94, 178–189.
• Lau, H., Liu, S. Q., Xu, Y. Q., Tan, L. P., Zhang, W. L., Lassabliere, B., Sunc, J., & Yu, B. (2018-b). Characterising volatiles in tea (Camellia sinensis). Part II: Untargeted and targeted approaches to multivariate analysis. LWT- Food Science and Technology, 94, 142–162.
• Lee, J., Chambers, D. H., Chambers IV, E., Adhikari, K., & Yoon, Y. (2013). Volatile compounds in various brewed green teas. Molecules, 18, 10024–10041.
• Li, J., Yuan, H., Yao, Y., Hua, J., Yang, Y., Dong, C., Deng, Y., Wang, J., Li, H., Jiang, Y., & Zhou, Q. (2019). Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of green tea aromas. Talanta, 191, 39–45.
• Pripdeevech, P. & Wongpornchai, S. (2013). Odor and flavor volatiles of different types of tea In Preedy V (Eds.) Tea in health and disease prevention, (pp. 307–322). London, UK: Elselvier Inc. Academic Press. Retrieved from https://www.goldenoceantea.com. au/research/tea-health-and-disease-prevention.pdf
• Ravichandran, R. & Parthiban, R. (1998). The impact of processing techniques on tea volatiles. Food Chemistry, 62(3), 347–353. Retrieved from https://www.sciencedirect.com
• Rawat, R., Gulati, A., Babu, G. D. K., Acharya, R., Kaul V. K., & Singh, B. (2007). Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry. Food Chemistry, 105, 229–235.
• Stein, S. (2018). PubChem, National Library of Medicine, NIST Mass Spectrometry Data Center [Web Page]. Retrieved from https://pubchem.ncbi.nlm.nih.gov
• Tan, H. R., Lau, H., Liu, S. Q., Tan, L. P., Sakumoto, S., Lassabliere, B., Leong, K. C., Sun, J., & Yu, B. (2019). Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry. LWT-Food Science and Technology 108, 221–232.
• Tontul, I., Torun, M., Dincer, C., Sahin-Nadeem, H., Topuz, A., Turna, T., & Ozdemir, F. (2013). Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period. Food Research International 53, 744–750.
• Yang, Z., Baldermann, S., & Watanabe, N. (2013). Recent studies of the volatile compounds in tea. Food Research International, 53(2), 585–599.
• Wang, H. F., You, X. Q., Chen, Z. M. (2002). The chemistry of tea volatiles. In Young-su Zhen (Eds.), Tea bioactivity and therapeutical potential (pp. 89–117). New York, NY: Taylor&Francis.
• Zeng, L., Liao, Y., Li, J., Zhou, Y., Tang, J., Dong, F., & Yang, Z. (2017). α-Farnesene and ocimene induce metabolite changes by volatile signaling in neighboring tea (Camellia sinensis) plants. Plant Science, 264, 29–36.
• Zheng X. Q., Li, Q. S., Xiang, L. P., & Liang, Y. R. (2016). Recent Advances in Volatiles of Teas. Molecules, 21(3), 338–349.