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KMID : 1007520210300091205
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Food Science and Biotechnology
2021 Volume.30 No. 9 p.1205 ~ p.1211
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The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea
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Oh Jeong-Yoon
Cho In-Hee
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Abstract
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This study was to understand characteristic aroma properties of kale tea made by roasting kale leaves by profiling its aroma composition and screening its aroma-active compounds. Secondary metabolites of glucosinolates such as ally isothiocyanate, 3-butenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, and 5-methylthiazole were the primary aroma compounds of raw kale but were less abundant in kale tea. Dimethyl trisulfide, cyclohex-2-en-1-ol, benzeneacetaldehyde, and 4-vinylguaiacol were quantitatively major aroma compounds in kale tea. Pyrazines, aldehydes, sulfides, and 4-vinylguaiacol were newly produced only in kale tea. In particular, 2-ethyl-6-methylpyrazine exhibiting the highest flavor dilution factor was the most potent aroma-active compound of kale tea, followed by methional, 2-ethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, two unknown compounds, dimethyl disulfide, furfural, benzaldehyde, and dimethyl trisulfide. These compounds contributed to roasted, sulfur-like/pungent, and sweet aroma characteristics, which were main aroma properties of kale tea. In addition, (E)-hex-2-enal and (Z)-hex-3-en-1-ol contributed to the green and grassy aromas of kale tea.
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KEYWORD
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Kale tea, Aroma profile, Aroma-active compound, Aroma characteristics, Aroma extract dilution analysis (AEDA)
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