fruity teas are popular due to variety in sensory properties as well as their nutritional and therapeutical characteristics. recently, the worldwide researches related to fruity teas have been considerably developed. in this work, effects of fruit type (apple, quince and pear) and brewing time (10 or 20 min) on some nutritional properties (mg, fe and ca contents, sugars and protein percent) as ...

Combined withering and shaking processes are key steps in the formation of characteristic floral fruity aromas black teas. However, effect sequencing on volatile compounds aroma tea has not been evaluated to date. This study used headspace solid-phase microextraction gas chromatography-tandem mass spectrometry detect teas after withering-shaking shaking-withering processing. Five main different...

Introduction In recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research been carried out on flavor metabolic profile. Methods this study, the profiles of unscented, Chloranthus spicatus scented, Osmanthus fragrans (Thunb.) Lour. Congou teas were investigated using full-spectrum metabolomics analysis method, first time ...

The aroma of Fino sherry wines produced by industrial biological aging for 0, 1.5, 2.5, 4.5, and 6 years in the Montilla-Moriles region (southern Spain) was studied by gas chromatography-olfactometry. The aroma sensations detected by 3 trained sniffers were classified according to their odor descriptors into 8 odorant series (fruity, empyreumatic, chemical, fatty, balsamic, vegetable, floral, a...

Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed investigate volatile composition and at various durations. The profile RAPT was determined using headspace solid-phase microextraction combination gas chromatography–mass spectrometry. A total 130 compounds were identified samples, ...

By application of aroma extract dilution analysis (AEDA) to an aroma distillate prepared from fresh pineapple using solvent-assisted flavor evaporation (SAFE), 29 odor-active compounds were detected in the flavor dilution (FD) factor range of 2 to 4,096. Quantitative measurements performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAVs) of 12 selected o...

The impact of the growing environment on aroma agricultural products such as wine, coffee, or tea has been investigated in detail, leading to concept regional identity; however, there have only limited studies examining variation hops. A systematic investigation Cascade and Mosaic® hops from 2020 harvest year grown at 39 different locations Oregon Washington was performed using chemical/instrum...

Many fungi and yeasts have been found to produce de novo odorous compounds. Ceratocystis species and the yeasts Kluyveromyces lactis and Sporidiobolus salmonicolor produce a wide range of terpenes and lactones with fruity or floral flavours. The yeast Williopsis saturnus synthesizes de novo fruity ester flavours (i.e. volatile branched acetates); their yield can be improved by feeding fusel oil...

OBJECTIVE Food cues are omnipresent in the daily environment and may influence eating behavior even non-consciously. An increased reactivity to food cues, such as food odors, has been shown to be correlated with obesity in children. The objective of this study is to investigate whether the non-conscious influence of food odors on children's food choices varies by their weight status. METHODS ...