Effect of decaffeination conditions on quality parameters of Kangra orthodox black tea
IR@IHBT: CSIR-Institute of Himalayan Bioresource Technology, Palampur
View Archive Info| Field | Value | |
| Title |
Effect of decaffeination conditions on quality parameters of Kangra orthodox
black tea
|
|
| Creator |
Joshi, Robin
Kiran Babu, G.D. Gulati, Ashu |
|
| Subject |
Plant sciences
|
|
| Description |
Effect of extraction temperature and pressure on the removal of caffeine from Kangra orthodox black tea
using supercritical carbon dioxide was investigated. Maximum caffeine as well as volatile flavor components
was extracted at 35 °C/170 bar using 60 g/min flow rate for 90 min extraction in dynamic mode. Satisfactory
decaffeination and quality retention were achieved at extraction at 60 °C/90 bar. The quality of extracts
reduced at higher extraction temperature and pressure combinations. Maximum amounts of theaflavins
(88.88%), thearubigins (81.18%) and catechins (73.53%) were retained at these extraction conditions. Volatile
components in original (caffeinated) and decaffeinated black teas were isolated by simultaneous distillation
extraction (SDE), and analyzed by gas chromatography (GC) and gas chromatography–mass spectrometry
(GC–MS). 2-Hexenal, 3-hexenol, phenylacetaldehyde, cis-linalool oxide, linalool, trans-geraniol, nerolidol,
methyl salicylate, α- and β-ionones decreased in decaffeinated black teas compared to untreated control.
β-ionone (1.77%), trans-linalool oxide (5.36%), linalool (7.84%), trans-geraniol (4.32%) and methyl salicylate
(1.90%) were retained in satisfactory amount in decaffeination at 60 °C/90 bar. Application of aroma extract
dilution analysis revealed 11 odor active compounds with flavor dilution (FD) factor ranging from 8 to 512
and odor quality investigated by GC-FID, GC–MS. Some unknown compounds quantitatively reduced or
disappeared during decaffeination process. Although there was considerable loss of theaflavins and
thearubigins as well as volatile flavor components, SFE extraction at 60 °C/90 bar for 90 min appears as
the method suitable for selective removal of caffeine from the Kangra orthodox black tea.
|
|
| Date |
2013
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Identifier |
http://ihbt.csircentral.net/1324/1/112_Effect_of_decaffeination.pdf
Joshi, Robin and Kiran Babu, G.D. and Gulati, Ashu (2013) Effect of decaffeination conditions on quality parameters of Kangra orthodox black tea. Journal of Food Research International. |
|
| Relation |
http://ihbt.csircentral.net/1324/
|
|