Carneiro Renata C V, Wang Hengjian, Duncan Susan E, O'Keefe Sean F
Department of Food Science and Technology Virginia Tech Blacksburg VA USA.
Food Sci Nutr. 2020 Jun 29;8(8):4505-4511. doi: 10.1002/fsn3.1754. eCollection 2020 Aug.
Vine tea () is a tea traditionally used in Chinese herbal medicine that is rich in the natural antioxidant dihydromyricetin (ampelopsin). In addition to its multiple health benefits, vine tea extracts and dihydromyricetin have been suggested as potential natural antioxidants for food applications, such as soybean oil and meat products. However, there is still little information available on vine tea chemistry, and in particular the volatile profile and sensory characteristics, which can affect product acceptability and restrict its use as a natural antioxidant. The objective of this exploratory study was to identify potential volatile components present in vine tea in order to support further research and applications in the food industry. Vine tea infusions brewed from commercial samples were characterized by acidic pH values and a dark, reddish-yellow color. Twenty-one volatile compounds were identified as potential flavor components of vine tea, including aldehydes and ketones. Further studies are suggested to quantify the volatile compounds and understand their importance to vine tea's aroma profile. Sensory studies are also suggested to access consumer's acceptability of vine tea and products containing vine tea as an ingredient.
藤茶是一种传统上用于中国草药医学的茶，富含天然抗氧化剂二氢杨梅素（蛇葡萄素）。除了具有多种健康益处外，藤茶提取物和二氢杨梅素还被认为是食品应用（如大豆油和肉类产品）中潜在的天然抗氧化剂。然而，关于藤茶化学，特别是挥发性成分和感官特性的信息仍然很少，这些特性会影响产品的可接受性并限制其作为天然抗氧化剂的使用。这项探索性研究的目的是确定藤茶中潜在的挥发性成分，以支持食品工业中的进一步研究和应用。用市售样品冲泡的藤茶浸液具有酸性pH值和深红褐色。二十一种挥发性化合物被鉴定为藤茶的潜在风味成分，包括醛类和酮类。建议进一步研究以量化挥发性化合物，并了解它们对藤茶香气特征的重要性。还建议进行感官研究，以评估消费者对藤茶以及含有藤茶作为成分的产品的可接受性。
