Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(9): 1205-1211
The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea
Jeongyoon Oh1 • In Hee Cho1
1 Department of Food Science and Biotechnology, Wonkwang University, Iksan-si, Jeonbuk 54538, Korea
This study was to understand characteristic aroma properties of kale tea made by roasting kale leaves by profiling its aroma composition and screening its aromaactive 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.
Kale tea · Aroma profile · Aroma-active compound · Aroma characteristics · Aroma extract dilution analysis (AEDA)
Food Science and Biotechnology 2021 ; 30(9): 1205-1211