Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Republic of Korea.
Department of Food Science and Human Nutrition and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk 54896, Republic of Korea.
Food Res Int. 2021 Mar;141:109942. doi: 10.1016/j.foodres.2020.109942. Epub 2020 Dec 4.
This study aimed to comparatively analyze the volatile flavor of rooibos tea (Aspalathus linearis) obtained by two commonly used flavor extraction methods, simultaneous distillation-extraction (SDE) and steam distillation under reduced pressure (DRP). The tea obtained by the two extraction methods, were analyzed by gas chromatography-mass spectrometry to identify volatile aroma-related compounds. Descriptive sensory analysis of the extracted rooibos tea flavor was carried out by a trained panel (n = 7). Fifty volatile compounds were identified, including 26 and 25 aroma-active compounds by SDE (45.9 µg/g) and DRP (37.5 µg/g), respectively. SDE recovered larger quantities of alcohols, acids, and esters, whereas DRP was useful for analyzing thermally unstable volatile compounds, including various alcohols, aldehydes, and hydrocarbons. Descriptive sensory analysis revealed that ketones and phenolic compounds may be responsible for the sensory attributes woody and grassy green, whereas the aldehydes and acidic compounds may contribute to floral and fruity.
本研究旨在比较分析两种常用风味提取方法（同时蒸馏萃取（SDE）和减压蒸汽蒸馏（DRP））得到的路易波士茶（Aspalathus linearis）的挥发性风味。通过气相色谱-质谱联用技术对两种提取方法得到的茶进行分析，以鉴定与挥发性香气相关的化合物。通过经过训练的小组（n=7）对提取的路易波士茶风味进行描述性感官分析。鉴定出 50 种挥发性化合物，其中 SDE（45.9μg/g）和 DRP（37.5μg/g）分别鉴定出 26 种和 25 种香气活性化合物。SDE 回收了更多的醇、酸和酯，而 DRP 则可用于分析热不稳定的挥发性化合物，包括各种醇、醛和烃。描述性感官分析表明，酮类和酚类化合物可能是木质和草绿色感官属性的原因，而醛类和酸性化合物可能有助于花香和果香。
