Department of Food Engineering, Faculty of Engineering , Adana Science and Technology University , 01110 Adana , Turkey.
J Agric Food Chem. 2019 Mar 6;67(9):2607-2616. doi: 10.1021/acs.jafc.9b00531. Epub 2019 Feb 22.
Infusion-induced changes in the aroma and key odorants and their odor activity values of Iranian endemic herbal (Gol-Gavzaban) tea obtained from shade-dried violet-blue petals of borage ( Echium amoenum) were studied for the first time. Two hot teas and one cold tea were investigated and coded as 4MN (4 min/98 °C), 16MN (16 min/98 °C), and 24HR (24 h/ambient temperature), respectively. Aromatic extracts of the tea samples were isolated by the liquid-liquid extraction method and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) for the first time. According to the results of the aroma profiling, a total of 35 common aroma compounds comprising alcohols, acids, volatile phenols, lactones, aldehydes, ketone, pyrroles, and furans were identified and quantified in the tea samples. Indeed, it is worth noting that the aroma profiles of the borage teas were similar. However, the effects of the infusion techniques were clearly different as observed on the content of each individual and total compounds in the samples. The highest mean total concentration was detected in 24HR (266.0 mg/kg), followed by 16MN (247.1 mg/kg) and 4MN (216.1 mg/kg). 1-Penten-3-ol was the principal volatile component in all borage teas. On the basis of the result of the flavor dilution (FD) factors, a combined total of 22 different key odorants was detected. The potential key odorants with regard to FD factors in all samples were prevailingly alcohols, acids, and terpenes. The highest FD factors were observed in 2-hexanol (2048 in 4MN and 24HR; 1024 in 16MN) and 1-penten-3-ol (2048 in 24HR; 1024 in 4MN and 16MN) in samples providing herbal and green notes. Principal component analysis (PCA) showed that the tea samples could clearly be discriminated in terms of their aroma profiles and key odorants. The findings of the current study demonstrate that the tea preparation conditions have a significant impact on the organoleptic quality of borage tea.
首次研究了从避光干燥的琉璃苣（ Echium amoenum ）蓝紫色花瓣中获得的伊朗地方性草药（Gol-Gavzaban）茶的输注诱导的香气和关键气味物质及其气味活性值的变化。研究了两种热茶和一种凉茶，分别编码为 4MN（4 分钟/98°C）、16MN（16 分钟/98°C）和 24HR（24 小时/环境温度）。通过液液萃取法首次对茶样的芳香提取物进行了分离，并通过气相色谱-质谱-嗅觉（GC-MS-O）进行了分析。根据香气分析结果，共鉴定并定量了 35 种常见香气化合物，包括醇、酸、挥发性酚、内酯、醛、酮、吡咯和呋喃，这些化合物在茶样中均有存在。实际上，值得注意的是，琉璃苣茶的香气图谱相似。然而，输注技术的影响显然不同，这可以从样品中每个化合物的含量和总含量的变化看出。24HR（266.0mg/kg）中检测到的总浓度最高，其次是 16MN（247.1mg/kg）和 4MN（216.1mg/kg）。1-戊烯-3-醇是所有琉璃苣茶的主要挥发性成分。基于风味稀释（FD）因子的结果，共检测到 22 种不同的关键气味物质。所有样品中具有潜在 FD 因子的关键气味物质主要是醇、酸和萜烯。在 2-己醇（4MN 和 24HR 中为 2048；16MN 中为 1024）和 1-戊烯-3-醇（24HR 中为 2048；4MN 和 16MN 中为 1024）中观察到最高的 FD 因子，这两种物质提供了草药和绿色的味道。主成分分析（PCA）表明，茶样的香气图谱和关键气味物质可根据其进行清晰区分。本研究结果表明，茶的制备条件对琉璃苣茶的感官质量有显著影响。
