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dc.contributor.authorSheibani, E.en
dc.contributor.authorDuncan, Susan E.en
dc.contributor.authorKuhn, D. D.en
dc.contributor.authorDietrich, Andrea M.en
dc.contributor.authorNewkirk, J. J.en
dc.contributor.authorO'Keefe, Sean F.en
dc.coverage.spatialUnited Statesen
dc.date.accessioned2017-02-21T22:39:21Zen
dc.date.available2017-02-21T22:39:21Zen
dc.date.issued2016-05en
dc.identifier.urihttp://hdl.handle.net/10919/75112en
dc.description.abstractPanning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). SDE and SPME techniques were applied for extraction of volatiles in panned and unpanned teas. A total of 190 volatiles were identified from SDE and SPME extractions using GC-MS and GC-O. There were no significant differences (P > 0.05) in aldehyde or terpene contents of unpanned and panned tea. However, alcohols, ketones, acids and esters contents were significantly reduced by panning. Among 12 major volatiles previously used for identification and quality assessment of oolong tea, trans nerolidol, 2- hexenal, benzaldehyde, indole, gernaiol, and benzenacetaldehyde contents were significantly decreased (P < 0.05) by panning. Panning increased (P < 0.05) contents of linalool oxide, cis jasmone, and methyl salicylate. The GC-O study also showed an increase of aroma active compounds with sweet descriptions and decrease of aroma active compounds with fruity and smoky descriptions after panning. Panning significantly changes the volatile compositions of the tea and created new aroma active compounds. Results from this study can be used in quality assessment of panned oolong tea.en
dc.format.extent456 - 468 page(s)en
dc.format.mimetypeapplication/pdfen
dc.languageengen
dc.relation.urihttp://www.ncbi.nlm.nih.gov/pubmed/27247775en
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectFlavor analysisen
dc.subjectGC‐MSen
dc.subjectGC‐Oen
dc.subjectoolong teaen
dc.subjectpanningen
dc.titleChanges in flavor volatile composition of oolong tea after panning during tea processingen
dc.typeArticle - Refereeden
dc.description.versionPublished online (Publication status)en
dc.contributor.departmentFood Science and Technologyen
dc.title.serialFood Science and Nutritionen
dc.identifier.doihttps://doi.org/10.1002/fsn3.307en
dc.identifier.volume4en
dc.identifier.issue3en
dc.identifier.orcidDuncan, SE [0000-0002-8187-2569]en
dc.identifier.orcidO'Keefe, SF [0000-0002-2491-7900]en
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS Researchen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/Engineeringen
pubs.organisational-group/Virginia Tech/Engineering/Civil & Environmental Engineeringen
pubs.organisational-group/Virginia Tech/Engineering/COE T&R Facultyen


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Creative Commons Attribution 4.0 International
License: Creative Commons Attribution 4.0 International