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Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

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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.

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Acknowledgements

This research was supported by basic Science Research Program through the National Research Foundation of Korea (NRF, NRF-2014R1A1A1002093), and further funded by basic Science Research Program through the National Research Foundation of Korea (NRF-2015R1A2A2A01005772), both funded by the Ministry of Science, ICT & Future Planning.

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Authors and Affiliations

  1. Synergy Research and Development Center, Synergy Flavors, 2991 Hamilton Mason Rd, Hamilton, OH, 45011, USA

    Youngmok Kim

  2. Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Republic of Korea

    Kwang-Geun Lee

  3. Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk, Republic of Korea

    Mina K. Kim

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  1. Youngmok Kim
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  2. Kwang-Geun Lee
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Correspondence to Mina K. Kim.

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Kim, Y., Lee, KG. & Kim, M.K. Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference. J Food Sci Technol 53, 3735–3743 (2016). https://doi.org/10.1007/s13197-016-2349-y

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  • DOI: https://doi.org/10.1007/s13197-016-2349-y

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