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African Journal of Biotechnology

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Study on flavour volatiles of γ-aminobutyric acid (GABA) green tea

Zhen Zeng, Chunlan Wu, Yahui Huang, Juan Wu

Abstract


The volatile components of γ-aminobutyric acid (GABA) tea produced by two different kinds of technological process separately namely: vacuum and water immersion were studied. It was shown by the sensory evaluation that the color of the soup and the extracted leaves of GABA tea were similar to that of the oolong tea, and the smell was similar to the aroma of cooked sweet red dates mixed with some of sour. In GABA tea, the contents of 2,6-bis(1,1-dimethylethyl)-4-methyl phenol, methyl myristate, methyl laurate and methyl palmitate were higher than that of the normal green tea. The characteristic aroma constituents of the GABA tea made by vacuum treatment concluded methyl myristate, hexadecane, methyl laurate and methyl palmitate, while to the GABA tea made by water immersion, they were 2,6-bis (1,1-dimethylethyl) -4-methylphenol and 1-octanol.

Keywords: γ-Aminobutyric acid (GABA), GABA tea, volatile flavour compounds




http://dx.doi.org/10.5897/AJB11.3780
AJOL African Journals Online