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Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception
Ist Teil von
Food research international, 2021-03, Vol.141, p.109942-109942, Article 109942
Ort / Verlag
Canada: Elsevier Ltd
Erscheinungsjahr
2021
Link zum Volltext
Quelle
Elsevier ScienceDirect Journals Complete
Beschreibungen/Notizen
[Display omitted]
•Volatile compounds of rooibos tea were extracted by SDE and DRP.•SDE and DRP revealed 26 and 25 aroma-active compounds, respectively.•DRP was more effective than SDE for recovering compounds with high volatility.•‘Wet-wood’ and ‘green-grassy’ were the main sensory terms of rooibos tea.
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.