Volatile Compounds in Vine Tea (Ampelopsis grossedentata)

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dc.contributor.authorVieira Carneiro, Renata Carolineen
dc.contributor.committeechairO'Keefe, Sean F.en
dc.contributor.committeememberWang, Hengjianen
dc.contributor.committeememberDuncan, Susan E.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2017-12-22T07:00:50Zen
dc.date.available2017-12-22T07:00:50Zen
dc.date.issued2016-06-29en
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
dc.description.degreeMaster of Science in Life Sciencesen
dc.format.mediumETDen
dc.identifier.othervt_gsexam:7852en
dc.identifier.urihttp://hdl.handle.net/10919/81387en
dc.publisherVirginia Techen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectvine teaen
dc.subjectAmpelopsis grossedentataen
dc.subjectflavoren
dc.subjectGC-MSen
dc.titleVolatile Compounds in Vine Tea (Ampelopsis grossedentata)en
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Science in Life Sciencesen

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