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dc.contributor.authorVieira Carneiro, Renata Carolineen_US
dc.date.accessioned2017-12-22T07:00:50Z
dc.date.available2017-12-22T07:00:50Z
dc.date.issued2016-06-29en_US
dc.identifier.othervt_gsexam:7852en_US
dc.identifier.urihttp://hdl.handle.net/10919/81387
dc.description.abstractVine tea (Ampelopsis grossedentata) is a Chinese herbal tea, rich in the natural antioxidant dihydromyricetin, that has multiple health properties and potential food and beverage applications. However, there is little information available on vine tea aroma, color and sensory characteristics. In this study, volatile components of vine tea infusions were identified by headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Commercial vine teas samples were brewed with distilled water and Blacksburg (VA, USA) tap water and analyzed in triplicate. Vine tea infusions had acidic pH values and dark, reddish-yellow color. Type of water and vine tea sample both affected the overall volatile chemical composition of vine tea infusions. A total of fifty-six volatile components were identified in vine tea infusions. However, only seven aldehydes (hexanal, (E)-2-hexenal, (Z)-4-heptenal, nonanal, (E,Z)-2,4-heptadienal, (E,E)-2,4-heptadienal, and β-cyclocitral), two ketones (6-methyl-5-hepten-2-one and β-ionone), and one alcohol (1-penten-3-ol) were identified in more than 90% of all vine tea infusions (n=54). Results of this study may help further investigations in chemical and sensorial characteristics of vine tea, and the development of new healthy products.en_US
dc.format.mediumETDen_US
dc.publisherVirginia Techen_US
dc.rightsThis Item is protected by copyright and/or related rights. Some uses of this Item may be deemed fair and permitted by law even without permission from the rights holder(s), or the rights holder(s) may have licensed the work for use under certain conditions. For other uses you need to obtain permission from the rights holder(s).en_US
dc.subjectvine teaen_US
dc.subjectAmpelopsis grossedentataen_US
dc.subjectflavoren_US
dc.subjectGC-MSen_US
dc.titleVOLATILE COMPOUNDS IN VINE TEA (Ampelopsis grossedentata)en_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMaster of Science in Life Sciencesen_US
thesis.degree.nameMaster of Science in Life Sciencesen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineFood Science and Technologyen_US
dc.contributor.committeechairO'Keefe, Sean F.en_US
dc.contributor.committeememberWang, Hengjianen_US
dc.contributor.committeememberDuncan, Susan E.en_US


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