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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-20494
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dc.contributor.authorSánchez-López, José A.-
dc.contributor.authorYener, Sine-
dc.contributor.authorSmrke, Samo-
dc.contributor.authorMärk, Tilmann D.-
dc.contributor.authorBonn, Günther-
dc.contributor.authorZimmermann, Ralf-
dc.contributor.authorBiasioli, Franco-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2020-09-17T10:23:48Z-
dc.date.available2020-09-17T10:23:48Z-
dc.date.issued2020-
dc.identifier.issn0882-5734de_CH
dc.identifier.issn1099-1026de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/20494-
dc.descriptionThis 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.de_CH
dc.description.abstractChanges 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.de_CH
dc.language.isoende_CH
dc.publisherWileyde_CH
dc.relation.ispartofFlavour and Fragrance Journalde_CH
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/de_CH
dc.subjectPTR-MSde_CH
dc.subjectTea aromade_CH
dc.subjectTea infusionde_CH
dc.subjectVolatile extractionde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleExtraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardnessde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1002/ffj.3571de_CH
dc.identifier.doi10.21256/zhaw-20494-
zhaw.funding.euNode_CH
zhaw.issue4de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end375de_CH
zhaw.pages.start365de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume35de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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.


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