Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry
IR@IHBT: CSIR-Institute of Himalayan Bioresource Technology, Palampur
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| Title |
Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry
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| Creator |
Rawat, Renu
Gulati, Ashu G D, Kiran Babu Acharya , Ruchi Kaul, V K Singh , Bikram |
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| Subject |
Natural Product Chemistry
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| Description |
To characterize Kangra tea flavour, volatile components of Kangra orthodox black tea (Camellia sinensis (L.) O. Kuntze) were isolated
by two different methods viz. simultaneous distillation extraction (SDE) and hydrodistillation, and analysed by GC–MS. The composition
of the volatile components extracted by the two methods differed considerably. A total of 101 compounds were tentatively
identified in Kangra tea by matching EI mass spectra and retention indices with the literature data. Fifty compounds, constituting
the major part of the volatiles (98.4 ± 0.4%) were detected in all the three replicates of made tea obtained by SDE. Major volatile components
identified in Kangra tea were (E)-2-hexenal, 1-pentene-3-ol, and (Z)-3-hexenol among non-terpenoids and linalool, linalool oxides
(furanoid), geraniol, methyl salicylate, 3,7-dimethyl-1,5,7-octatrien-3-ol, and epoxylinalol among terpenoids. The total volatile oil
yield was about 0.02% by Clevenger type apparatus. SDE was found to be a more efficient technique than the other distillation processes
for characterizing volatile components in terms of sample size and components extracted, and the extracted flavour was also closer to
Kangra made tea.
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| Publisher |
Elsevier Sci Ltd , The Boulevard, Langford Lane, Kidlington, Oxford Ox5 1gb, Oxon, England
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| Date |
2007
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Identifier |
http://ihbt.csircentral.net/206/1/food.pdf
Rawat, Renu and Gulati, Ashu and G D, Kiran Babu and Acharya , Ruchi and Kaul, V K and Singh , Bikram (2007) Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry. Food Chemistry, 105 (1). pp. 229-235. ISSN 0308-8146 |
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| Relation |
http://ihbt.csircentral.net/206/
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