Effect of supercritical carbon dioxide decaffeination on volatile components of green teas

S. Lee, M. K. Park, Kyoung Heon Kim, Y. S. Kim

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Volatile components in regular and decaffeinated green teas were isolated by simultaneous steam distillation and solvent extraction (SDE), and then analyzed by GC-MS. A total of 41 compounds, including 8 alcohols, 15 terpene-type compounds, 10 carbonyls, 4 N-containing compounds, and 4 miscellaneous compounds, were found in regular and decaffeinated green teas. Among them, linalool and phenylacetaldehyde were quantitatively dominant in both regular and decaffeinated green teas. By a decaffeination process using supercritical carbon dioxide, most volatile components decreased. The more caffeine was removed, the more volatile components were reduced in green teas. In particular, relatively nonpolar components such as terpene-type compounds gradually decreased according to the decaffeination process. Aroma-active compounds in regular and decaffeinated green teas were also determined and compared by aroma extract dilution analysis (AEDA). Most greenish and floral flavor compounds such as hexanal, (E)-2-hexenal, and some unknown compounds disappeared or decreased after the decaffeination process.

Original languageEnglish
JournalJournal of Food Science
Volume72
Issue number7
DOIs
Publication statusPublished - 2007 Sep 1

Fingerprint

decaffeination
green tea
Tea
Carbon Dioxide
carbon dioxide
Terpenes
terpenoids
odors
phenylacetaldehyde
Distillation
flavor compounds
Steam
linalool
caffeine
Caffeine
alcohols
Alcohols
extracts

Keywords

  • Aroma extract dilution analysis
  • Aroma-active compounds
  • Regular and decaffeinated green teas
  • Supercritical carbon dioxide
  • Volatile components

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of supercritical carbon dioxide decaffeination on volatile components of green teas. / Lee, S.; Park, M. K.; Kim, Kyoung Heon; Kim, Y. S.

In: Journal of Food Science, Vol. 72, No. 7, 01.09.2007.

Research output: Contribution to journalArticle

@article{aec763a3333944afac5aa5a1d381bf70,
title = "Effect of supercritical carbon dioxide decaffeination on volatile components of green teas",
abstract = "Volatile components in regular and decaffeinated green teas were isolated by simultaneous steam distillation and solvent extraction (SDE), and then analyzed by GC-MS. A total of 41 compounds, including 8 alcohols, 15 terpene-type compounds, 10 carbonyls, 4 N-containing compounds, and 4 miscellaneous compounds, were found in regular and decaffeinated green teas. Among them, linalool and phenylacetaldehyde were quantitatively dominant in both regular and decaffeinated green teas. By a decaffeination process using supercritical carbon dioxide, most volatile components decreased. The more caffeine was removed, the more volatile components were reduced in green teas. In particular, relatively nonpolar components such as terpene-type compounds gradually decreased according to the decaffeination process. Aroma-active compounds in regular and decaffeinated green teas were also determined and compared by aroma extract dilution analysis (AEDA). Most greenish and floral flavor compounds such as hexanal, (E)-2-hexenal, and some unknown compounds disappeared or decreased after the decaffeination process.",
keywords = "Aroma extract dilution analysis, Aroma-active compounds, Regular and decaffeinated green teas, Supercritical carbon dioxide, Volatile components",
author = "S. Lee and Park, {M. K.} and Kim, {Kyoung Heon} and Kim, {Y. S.}",
year = "2007",
month = "9",
day = "1",
doi = "10.1111/j.1750-3841.2007.00446.x",
language = "English",
volume = "72",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "7",

}

TY - JOUR

T1 - Effect of supercritical carbon dioxide decaffeination on volatile components of green teas

AU - Lee, S.

AU - Park, M. K.

AU - Kim, Kyoung Heon

AU - Kim, Y. S.

PY - 2007/9/1

Y1 - 2007/9/1

N2 - Volatile components in regular and decaffeinated green teas were isolated by simultaneous steam distillation and solvent extraction (SDE), and then analyzed by GC-MS. A total of 41 compounds, including 8 alcohols, 15 terpene-type compounds, 10 carbonyls, 4 N-containing compounds, and 4 miscellaneous compounds, were found in regular and decaffeinated green teas. Among them, linalool and phenylacetaldehyde were quantitatively dominant in both regular and decaffeinated green teas. By a decaffeination process using supercritical carbon dioxide, most volatile components decreased. The more caffeine was removed, the more volatile components were reduced in green teas. In particular, relatively nonpolar components such as terpene-type compounds gradually decreased according to the decaffeination process. Aroma-active compounds in regular and decaffeinated green teas were also determined and compared by aroma extract dilution analysis (AEDA). Most greenish and floral flavor compounds such as hexanal, (E)-2-hexenal, and some unknown compounds disappeared or decreased after the decaffeination process.

AB - Volatile components in regular and decaffeinated green teas were isolated by simultaneous steam distillation and solvent extraction (SDE), and then analyzed by GC-MS. A total of 41 compounds, including 8 alcohols, 15 terpene-type compounds, 10 carbonyls, 4 N-containing compounds, and 4 miscellaneous compounds, were found in regular and decaffeinated green teas. Among them, linalool and phenylacetaldehyde were quantitatively dominant in both regular and decaffeinated green teas. By a decaffeination process using supercritical carbon dioxide, most volatile components decreased. The more caffeine was removed, the more volatile components were reduced in green teas. In particular, relatively nonpolar components such as terpene-type compounds gradually decreased according to the decaffeination process. Aroma-active compounds in regular and decaffeinated green teas were also determined and compared by aroma extract dilution analysis (AEDA). Most greenish and floral flavor compounds such as hexanal, (E)-2-hexenal, and some unknown compounds disappeared or decreased after the decaffeination process.

KW - Aroma extract dilution analysis

KW - Aroma-active compounds

KW - Regular and decaffeinated green teas

KW - Supercritical carbon dioxide

KW - Volatile components

UR - http://www.scopus.com/inward/record.url?scp=34548480204&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=34548480204&partnerID=8YFLogxK

U2 - 10.1111/j.1750-3841.2007.00446.x

DO - 10.1111/j.1750-3841.2007.00446.x

M3 - Article

C2 - 17995663

AN - SCOPUS:34548480204

VL - 72

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 7

ER -