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https://doi.org/10.21256/zhaw-20494| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness |
| Autor/-in: | 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 |
| Erschienen in: | Flavour and Fragrance Journal |
| Band(Heft): | 35 |
| Heft: | 4 |
| Seite(n): | 365 |
| Seiten bis: | 375 |
| Erscheinungsdatum: | 2020 |
| Verlag / Hrsg. Institution: | Wiley |
| ISSN: | 0882-5734 1099-1026 |
| Sprache: | Englisch |
| Schlagwörter: | PTR-MS; Tea aroma; Tea infusion; Volatile extraction |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | 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. |
| Weitere Angaben: | 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 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY-NC-ND 4.0: Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2020_Sanchez-Lopez-etal_Extraction-kinetics-of-tea-aroma-compounds.pdf | 1.06 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
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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