title: Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference.
abstract: Current study was designed to find out how tea harvesting time affects the volatile and non-volatile compounds profiles of green tea. In addition, correlation of instrumental volatile and non-volatile compounds analyses to consumer perception were analyzed. Overall, earlier harvested green tea had stronger antioxidant capacity (~61.0%) due to the polyphenolic compounds from catechin (23,164 mg/L), in comparison to later harvested green teas (11,961 mg/L). However, high catechin content in green tea influenced negatively the consumer likings of green tea, due to high bitterness (27.6%) and astringency (13.4%). Volatile compounds drive consumer liking of green tea products were also identified, that included linalool, 2,3-methyl butanal, 2-heptanone, (E,E)-3,5-Octadien-2-one. Finding from current study are useful for green tea industry as it provide the difference in physiochemical properties of green tea harvested at different intervals.
authors.affiliation: Synergy Research and Development Center, Synergy Flavors, 2991 Hamilton Mason Rd, Hamilton, OH 45011 USA.
authors.forename: Youngmok
authors.initials: Y
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Republic of Korea.
authors.forename: Kwang-Geun
authors.initials: KG
authors.lastname: Lee
authors.affiliation: Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk Republic of Korea.
authors.forename: Mina K
authors.initials: MK
authors.lastname: Kim
keywords: Catechin; Green tea; Sensory analysis; Volatile and non-volatile analysis