Göksu Sürücü Canan, Tolun Aysu, Halisçelik Ozan, Artık Nevzat
Plant-Based Food Research Center, Field Crops Central Research Institute, Directorate General of Agricultural Research and Policies Ankara Türkiye.
Department of Food Engineering Ankara University Ankara Türkiye.
Food Sci Nutr. 2024 Jul 16;12(10):7186-7201. doi: 10.1002/fsn3.4307. eCollection 2024 Oct.
The determination of optimal levels of green tea amount and brewing time would have a crucial role in the accumulation of desired aromatic volatile compounds to meet worldwide market demand. Aroma is the most important factor influencing tea consumers' choices along with taste, price, and brand. This study aims to determine how the brewing time and amount of green tea affect the aroma profile of green tea infusion. The effect of the amount of Turkish green tea (5-10 g) and brewing time (5-60 min) on aromatic volatile compounds was evaluated using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) technique. The SPME/GC-MS analysis identified 57 components in the aroma profile of green tea infusions including 13 esters, 12 alkanes, 7 unknowns, 6 ketones, 3 alcohols, 2 terpenes, 2 terpenoids, 1 alkaloid, 1 phenolic compound, 1 lactone, 1 pyrazine, and 1 norisoprenoid. The green tea amount and brewing time had significant effects on the number of chemical compounds. A total of 42, 47, and 36 aromatic volatile compounds were determined by brewing 5, 7.5, and 10 g of green tea. The most abundant constituents in green tea infusions were phytone, 2-decenal, lauric acid, unknown 1, methoxy-1-methylethyl pyrazine, α-ionone, β-ionone, and diethyl phthalate (DEP). With this study, the aroma structures of green tea infusion have been revealed for the first time depending on the brewing time and quantity.
确定绿茶用量和冲泡时间的最佳水平对于积累所需的芳香挥发性化合物以满足全球市场需求将起到关键作用。香气是影响茶叶消费者选择的最重要因素，同时还有口感、价格和品牌。本研究旨在确定冲泡时间和绿茶用量如何影响绿茶茶汤的香气特征。使用固相微萃取（SPME）和气相色谱 - 质谱联用（GC - MS）技术评估了土耳其绿茶用量（5 - 10克）和冲泡时间（5 - 60分钟）对芳香挥发性化合物的影响。SPME/GC - MS分析在绿茶茶汤的香气特征中鉴定出57种成分，包括13种酯类、12种烷烃、7种未知物、6种酮类、3种醇类、2种萜类、2种萜类化合物、1种生物碱、1种酚类化合物、1种内酯、1种吡嗪和1种类胡萝卜素降解产物。绿茶用量和冲泡时间对化合物数量有显著影响。通过冲泡5克、7.5克和10克绿茶分别测定出42种、47种和36种芳香挥发性化合物。绿茶茶汤中含量最丰富的成分是植酮、2 - 癸烯醛、月桂酸、未知物1、甲氧基 - 1 - 甲基乙基吡嗪、α - 紫罗兰酮、β - 紫罗兰酮和邻苯二甲酸二乙酯（DEP）。通过本研究，首次揭示了取决于冲泡时间和用量的绿茶茶汤的香气结构。
