Zannou Oscar, Kelebek Hasim, Selli Serkan
Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01110 Adana, Turkey.
Food Res Int. 2020 Jul;133:109133. doi: 10.1016/j.foodres.2020.109133. Epub 2020 Feb 27.
Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family of Malvaceae. Aroma is one of the crucial parameters to determine the final tea overall quality and the consumer's preference and it is affected by different processing factors (drying, heating, brewing etc.). The aim of this study was to compare hot and cold brewing procedures on the aroma and aroma-active compounds of Beninese Roselle for the first time. Three different infusions were prepared and coded as R16M (16 min/98 °C), R40M (40 min/98 °C) and R24H (24 h/at ambient temperature). The aroma compounds of the infusion samples were extracted by liquid liquid extraction (LLE) method and determined by gas chromatography-mass spectrometry (GC-MS). A total of 38, 38 and 39 aroma compounds including alcohols, furans, acids, ketones, aldehydes, volatile phenols, lactones, pyranone, pyrrole, terpene and ester were detected in R16M, R40M and R24H infusions, respectively. The total aroma concentration of the cold infusion sample (R24H) was higher than those of two hot infusions. A significant reduction was found in the amount of these compounds in the sample prepared by hot infusion with 16 min (R16M). In all three samples, furans were identified as the dominant aroma group followed by alcohols. Based on the results of the aroma extract dilution analysis (AEDA), a total of 22 and 23 different key odorants were detected in hot infusions (R16M and R40M) and cold infusion (R24H) (ambient temperature), respectively. The powerful key odorants with regard to FD (flavor dilution) factors in all samples were prevailingly furans, alcohols, and aldehydes. The highest FD factors were found in furfural and 5-methyl-2-furfural providing caramel and bready notes. Principal component analysis (PCA) showed that Roselle infusions could clearly be discriminated in terms of their aroma profiles. The findings of this study demonstrate that the brewing procedures have a important impact on the final aroma and key odorants of Roselle infusions.
玫瑰茄（Hibiscus sabdariffa L.）是锦葵科大家族中的一种可食用花卉。香气是决定最终茶品整体品质和消费者偏好的关键参数之一，它会受到不同加工因素（干燥、加热、冲泡等）的影响。本研究的目的是首次比较热泡和冷泡程序对贝宁玫瑰茄香气及香气活性成分的影响。制备了三种不同的浸液，并分别编码为R16M（16分钟/98°C）、R40M（40分钟/98°C）和R24H（24小时/室温）。浸液样品中的香气成分采用液液萃取（LLE）法提取，并通过气相色谱-质谱联用（GC-MS）进行测定。在R16M、R40M和R24H浸液中分别检测到38种、38种和39种香气成分，包括醇类、呋喃类、酸类、酮类、醛类、挥发性酚类、内酯类、吡喃酮类、吡咯类、萜类和酯类。冷浸液样品（R24H）的总香气浓度高于两种热浸液。发现热泡16分钟制备的样品（R16M）中这些化合物的含量显著降低。在所有三个样品中，呋喃类被确定为主要的香气类别，其次是醇类。基于香气提取物稀释分析（AEDA）的结果，在热浸液（R16M和R40M）和冷浸液（R24H，室温）中分别检测到22种和23种不同的关键气味物质。所有样品中与风味稀释（FD）因子相关的强力关键气味物质主要是呋喃类、醇类和醛类。在糠醛和5-甲基-2-糠醛中发现了最高的FD因子，它们具有焦糖和面包香气。主成分分析（PCA）表明，玫瑰茄浸液可以根据其香气特征明显区分开来。本研究结果表明，冲泡程序对玫瑰茄浸液的最终香气和关键气味物质有重要影响。
