Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.

doi:10.1021/jf0731806

Paper

Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.

Published Feb 26, 2008 · Y. Mizukami, Y. Sawai, Y. Yamaguchi

Journal of agricultural and food chemistry

Q1 SJR score

55

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1

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Abstract

This research aims to optimize roasted green tea (Houjicha) processing by using roasting treatments to achieve acrylamide mitigation without compromising the quality. 2-Ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine were identified as potent odorants by aroma extract dilution analysis. In preliminary sensory experiments, the desirable Houjicha flavor was produced in products roasted at 160 degrees C for 30 min and at 180 degrees C for 15 min. Under these conditions, potent odorants were formed at levels adequate for contributing to the Houjicha flavor. Acrylamide amounts in tea infusions were 2.0 and 4.0 microg/L by roasting at 160 degrees C for 30 min and at 180 degrees C for 15 min, respectively. Compared to roasting at 180 degrees C, the degradation of tea catechins was suppressed by roasting at 160 degrees C. Hence, roasting at 160 degrees C for is recommended for Houjicha processing for acrylamide mitigation, formation of potent odorants, and suppression of degradation of tea catechins.

Study Snapshot

Roasting green tea at 160 degrees C for 30 minutes reduces acrylamide levels and suppresses catechin degradation, resulting in a desirable Houjicha flavor without compromising quality.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

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Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.

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References

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Our method effectively analyzes green tea's catechins, gallic acid, strictinin, caffeine, and theobromine, revealing that 200 mL of brewed tea contributes 220-420 mg to total dietary catechins.

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Acrylamide formation in green tea increases at roasting temperatures above 120 degrees C, with asparagine content in leaves being a significant factor in acrylamide formation in roasted products.

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Acrylamide generation in asparagine/d-glucose browning models is correlated with browning color and pyrazines formation, but not with antioxidant formation.

Citations

Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems

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From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting.

Moderate fire roasting of Wuyi rock tea increases flavanol levels and fatty odors, while light fire roasting preserves flavanol levels and theanine levels.

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics

This study identified 85 aroma compounds in 18 different teas, enabling rapid classification and verification of tea quality and variety.

Levels and risk assessment of polycyclic aromatic hydrocarbons, acrylamide and 5-hydroxymethylfurfural in yerba mate and its infusions

Moderate consumption of yerba mate infusions should not pose a threat to human health due to low levels of contaminants found in leaves and infusions.