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Characterization of aroma, sensory and taste properties of Angelica keiskei tea

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Abstract

Angelica keiskei is a kind of food–medicine plant with many biological effects, which has been used for the production of medicinal tea. In this study, the volatile compounds in Angelica keiskei tea were extracted and analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The aroma profiles of different tea samples were further distinguished by electronic nose (E-nose) combined with principal component analysis (PCA). Then the taste-active components and sensory attributes were also analyzed. A total of 118 aroma components were identified, among which myrcene, β-linalool, octanal, nonanal, (E)-2-nonenal, (Z)-2-nonenal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-decenal, and p-cymene were the key odorants, presenting floral, fruity, and fresh flavor. Sensory evaluation showed both leaf and stem teas had lower bitterness and astringency, higher aroma, umami, and sweet aftertaste than the root tea. Correlation analysis revealed the intensity of bitterness and astringency positively correlated with chalcone and free amino acid contents, while negatively correlating with soluble sugar content. The intensity of sweet aftertaste and umami had reverse correlation effect. Angelica keiskei leaf and stem teas are relatively fragrant, umami, and sweet with little bitterness and astringency taste. However, this study gives a thorough view of flavor characteristic of Angelica keiskei medicinal tea.

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Acknowledgements

This study was supported by the Shanghai excellent young teachers training program (ZZZZyyx16014) and the special national key research and development plan of China (2016YFD0400206).

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Authors and Affiliations

  1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China

    Yuzhi Rong, Dongna Li, Lihua Chen & Yihao Zhang

  2. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China

    Xinzhe Gu & Zhengwu Wang

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  1. Yuzhi Rong
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  2. Xinzhe Gu
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  3. Dongna Li
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  4. Lihua Chen
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  5. Yihao Zhang
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Correspondence to Lihua Chen or Zhengwu Wang.

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Rong, Y., Gu, X., Li, D. et al. Characterization of aroma, sensory and taste properties of Angelica keiskei tea. Eur Food Res Technol 247, 1665–1677 (2021). https://doi.org/10.1007/s00217-021-03737-7

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  • DOI: https://doi.org/10.1007/s00217-021-03737-7

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