Effect of preparation conditions on release of selected volatiles in tea headspace.
The release of volatile compounds from infused tea was monitored using on-line atmospheric pressure chemical ionization (APCI) mass spectrometry. Assignment of the APCI ions to particular compounds was achieved using gas chromatography of tea headspace with dual electron ionization and APCI-MS detectors. Six ions in the APCI spectrum could be assigned to individual compounds, five ions were associated with isobaric compounds (e.g., 2- and 3-methylbutanal and pentanal) or stereoisomers (e.g., heptenals or heptadienals), and a further four ions monitored were identified compounds but with some unknown impurities. Reproducibility of infusion preparation and the analytical system was good with percentage variation values generally below 5%. The analysis was used to study the effect of infusion and holding temperatures on the volatile profile of tea headspace samples, and this was found to be compound-dependent. Both the extraction of volatiles from leaf tea and the release of volatiles into the headspace play a role in creating the aroma profile that the consumer experiences.
Wright
Jonathan
J
Samworth Flavour Laboratory, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Wulfert
Florian
F
Hort
Joanne
J
Taylor
Andrew J
AJ
D002849:Chromatography, Gas; D013058:Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D015203:Reproducibility of Results; D013662:Tea / Q000737:chemistry*; D013696:Temperature; D014835:Volatilization; D014867:Water
D013662:Tea; D014867:Water