title: Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.
abstract: Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC-MS analysis. The PCA of GC-MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC-MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested.
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Rong
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
authors.forename: Li-Juan
authors.initials: LJ
authors.lastname: Peng
authors.affiliation: Department of Food Science, Rutgers University, New Brunswick, NJ, USA.
authors.forename: Chi-Tang
authors.initials: CT
authors.lastname: Ho
authors.affiliation: Institut des Sciences de la Vie, Université Catholique de Louvain, Croix du Sud 2/8, 1348 Louvain-la-Neuve, Belgium.
authors.forename: Shou-He
authors.initials: SH
authors.lastname: Yan
authors.affiliation: Institut des Sciences de la Vie, Université Catholique de Louvain, Croix du Sud 2/8, 1348 Louvain-la-Neuve, Belgium.
authors.forename: Marc
authors.initials: M
authors.lastname: Meurens
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
authors.forename: Zheng-Zhu
authors.initials: ZZ
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
authors.forename: Da-Xiang
authors.initials: DX
authors.lastname: Li
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
authors.forename: Xiao-Chun
authors.initials: XC
authors.lastname: Wan
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China.
authors.forename: Guan-Hu
authors.initials: GH
authors.lastname: Bao
authors.affiliation: School of Tea & Food Science, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China. Electronic address: sharling@ahau.edu.cn.
authors.forename: Xue-Ling
authors.initials: XL
authors.lastname: Gao
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd., Hefei, Anhui, China. Electronic address: lingtj@ahau.edu.cn.
authors.forename: Tie-Jun
authors.initials: TJ
authors.lastname: Ling
mesh_terms: D001515:Beer / Q000032:analysis* / Q000382:microbiology; D028241:Camellia sinensis / Q000737:chemistry*; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D012441:Saccharomyces cerevisiae / Q000254:growth & development*; D052617:Solid Phase Microextraction / Q000379:methods; D013649:Taste; D013662:Tea / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D013662:Tea; D055549:Volatile Organic Compounds
keywords: Comparison model; HS-SPME GC–MS; Interaction; Lager yeast; PCA; Tea beers; Tea components; Triangular test