Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness

Sánchez-López, José A.; Yener, Sine; Smrke, Samo; Märk, Tilmann D.; Bonn, Günther; Zimmermann, Ralf; Biasioli, Franco; Yeretzian, Chahan

doi:10.1002/ffj.3571

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-20494

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness
Authors:	Sánchez-López, José A. Yener, Sine Smrke, Samo Märk, Tilmann D. Bonn, Günther Zimmermann, Ralf Biasioli, Franco Yeretzian, Chahan
et. al:	No
DOI:	10.1002/ffj.3571 10.21256/zhaw-20494
Published in:	Flavour and Fragrance Journal
Volume(Issue):	35
Issue:	4
Page(s):	365
Pages to:	375
Issue Date:	2020
Publisher / Ed. Institution:	Wiley
ISSN:	0882-5734 1099-1026
Language:	English
Subjects:	PTR-MS; Tea aroma; Tea infusion; Volatile extraction
Subject (DDC):	663: Beverage technology
Abstract:	Changes in the headspace volatile profile of tea infusion during brewing were determined by analysing the aliquots taken every 30 s using proton transfer reaction time‐of‐flight mass spectrometry in conjunction with principal component analysis and hierarchical cluster analysis. The effect of three different brewing temperatures (60, 70 and 80°C), two leaf sizes (broken and full leaves) and two water mineralizations (soft and hard), on the concentration of volatile compounds in the headspace of tea, was studied as a function of infusion time. An increase in brewing temperature resulted in increased volatile content in the headspace, reflecting an increase in extraction efficiency. Such differences on extraction efficiency were more pronounced with increasing brewing times. Leaf size had also a big impact on the extraction of volatile compounds, but mainly during the early phase of brewing. Water mineralization had a low but noticeable impact on the volatile content. Furthermore, clusters of samples prepared with different combinations of brewing parameters but resulting in analogous volatile profiles could be identified using hierarchical clustering analysis.
Further description:	This article is part of the special issue of the Flavour and Fragrance Journal entitled “On‐line monitoring of odorants using direct‐injection mass spectrometry” edited by Jean‐Luc Le Quere.
URI:	https://digitalcollection.zhaw.ch/handle/11475/20494
Fulltext version:	Published version
License (according to publishing contract):	CC BY-NC-ND 4.0: Attribution - Non commercial - No derivatives 4.0 International
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Chemistry and Biotechnology (ICBT)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Sánchez-López, J. A., Yener, S., Smrke, S., Märk, T. D., Bonn, G., Zimmermann, R., Biasioli, F., & Yeretzian, C. (2020). Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness. Flavour and Fragrance Journal, 35(4), 365–375. https://doi.org/10.1002/ffj.3571

Sánchez-López, J.A. et al. (2020) ‘Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness’, Flavour and Fragrance Journal, 35(4), pp. 365–375. Available at: https://doi.org/10.1002/ffj.3571.

J. A. Sánchez-López et al., “Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness,” Flavour and Fragrance Journal, vol. 35, no. 4, pp. 365–375, 2020, doi: 10.1002/ffj.3571.

SÁNCHEZ-LÓPEZ, José A., Sine YENER, Samo SMRKE, Tilmann D. MÄRK, Günther BONN, Ralf ZIMMERMANN, Franco BIASIOLI und Chahan YERETZIAN, 2020. Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness. Flavour and Fragrance Journal. 2020. Bd. 35, Nr. 4, S. 365–375. DOI 10.1002/ffj.3571

Sánchez-López, José A., Sine Yener, Samo Smrke, Tilmann D. Märk, Günther Bonn, Ralf Zimmermann, Franco Biasioli, and Chahan Yeretzian. 2020. “Extraction Kinetics of Tea Aroma Compounds as a Function Brewing Temperature, Leaf Size and Water Hardness.” Flavour and Fragrance Journal 35 (4): 365–75. https://doi.org/10.1002/ffj.3571.

Sánchez-López, José A., et al. “Extraction Kinetics of Tea Aroma Compounds as a Function Brewing Temperature, Leaf Size and Water Hardness.” Flavour and Fragrance Journal, vol. 35, no. 4, 2020, pp. 365–75, https://doi.org/10.1002/ffj.3571.