GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Materials and Reagents
2.2. Samples Infusion Preparation
2.3. Total Soluble Solids, Color, and pH Determination
2.4. Analysis of Total Phenolic Content
2.5. Analysis of Antioxidant Properties
2.6. Liquid-Liquid Extraction of Volatile Compounds
2.7. GC-FID and GC-MS Analysis of the Tea Samples
2.8. Aroma Dilution Extract Analysis (AEDA)
2.9. Sensory Analysis
2.10. Statistical Analysis
3. Results and Discussions
3.1. Colour, Total Phenolic, and Antioxidant Properties of the Samples
3.2. Aroma Profiles of Tea Samples
3.3. Key Odorant Compounds in Moringa and Kinkeliba Herbal Teas Infusion
3.4. Odour Sensory Profiles of Teas Samples
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Moringa Tea | Kinkeliba Tea | |||
---|---|---|---|---|
Contents * | 25 °C/24 h | 98 °C/10 min | 25 °C/24 h | 98 °C/10 min |
Total phenolic (mg GAE/L) | 1040.0 ± 16 b | 1664.8 ± 24 a | 1625.8 ± 28 d | 1913. 9 ± 45 c |
ABTS (mmol TE/L) | 456.1 ± 27 b | 714.1 ± 31 a | 168.4 ± 31 d | 376.6 ± 37.4 c |
DPPH (mmol TE/L) | 306.3 ± 33 b | 386.14 ± 27 a | 134.1 ± 2 d | 352.2 ± 23.1 c |
Total soluble solid (°Brix) | 1.6 ± 0.1 b | 2.9 ± 0.1 a | 1.7 ± 0.1 d | 3.2 ± 0.1 c |
pH | 6.2 ± 0.1 a | 5.6 ± 0.1 a | 6.2 ± 0.1 c | 6.2 ± 0.1 c |
L * | 79.6 ± 0.1 a | 45.2 ± 0.1 b | 86.2 ± 0.1 c | 45.0 ± 0.1 d |
a * | −6.7 ± 0.1 b | −1.7 ± 0.1 a | −4.7 ± 0.1 d | −2.9 ± 0.1 c |
b * | 24.7 ± 0.1 a | 20.6 ± 0.1 b | 43.53 ± 0.02 c | 19.0 ± 0.1 d |
Concentration (mean ± SD) 2 | |||||||
---|---|---|---|---|---|---|---|
Moringa Herbal Tea | Kinkeliba Herbal Tea | ||||||
No | Aroma Compounds | LRI 1 | 98 °C/10 min | 25 °C/24 h | 98 °C/10 min | 25 °C/24 h Identification | |
Acids | |||||||
1 | Acetic acid | 1446 | 704.6 ± 16 b | 956.2 ± 16 a | 468.2 ± 14 d | 656.0 ± 12 c | LRI, MS, Std |
2 | Isovaleric acid | 1680 | 146.2 ± 58 b | 232.4 ± 44 a | nd | nd | LRI, MS, Std |
3 | Hexanoic acid | 1851 | 1288.5 ± 18 b | 2469.7 ± 29 a | 389.9 ± 10 d | 422.9 ± 13 c | LRI, MS, Std |
4 | Heptanoic acid | 1968 | 178.5 ± 2 b | 368.6 ± 76 a | 326.5 ± 7 d | 518.6 ± 3 c | LRI, MS, Std |
5 | Octanoic acid | 2060 | 489.6 ± 10 b | 862.0 ± 27 a | 270.7 ± 27 d | 473.1 ± 46 c | LRI, MS, Std |
6 | Nonanoic acid | 2158 | 963.3 ± 77 b | 1476.4 ± 17 | 1824.9 ± 11 d | 3205.4 ± 89 c | LRI, MS, Std |
7 | Decanoic acid | 2314 | 193.3 ± 13 b | 369.8 ± 16 a | 106.8 ± 7 d | 348.6 ± 12 c | LRI, MS, Std |
8 | Phenylacetic acid | 2553 | 88.8 ± 11b | 174.4 ± 18a | nd | nd | LRI, MS, Std |
9 | Tetradecanoic acid | 2716 | 274.3 ± 14b | 392.1 ± 15a | 207.9 ± 9d | 440.5 ± 12c | LRI, MS, Std |
Total | 4327.1 | 7301.6 | 3594.9 | 6065.1 | |||
Furans | |||||||
10 | 2,5-Dimethylfuran | 958 | 176.3 ± 16a | 357.5 ± 24b | 96.1 ± 10c | 56.0 ± 7d | LRI, MS, Std |
11 | Furfural | 1469 | 2281.0 ± 54a | 1046.5 ± 86b | 2918.3 ± 68 c | 1635.3 ± 15 d | LRI, MS, Std |
12 | 5-Methyl 2(5H)-furanone | 1664 | 1789.7 ± 64 a | 962.3 ± 24 b | 2613.6 ± 10 c | 1073.7 ± 15 d | LRI, MS, Std |
13 | 5-Hydroxy-2(3H) benzofuranone | 2325 | 843.2 ± 12 a | 551.5 ± 22 b | 919.7 ± 29 c | 475.1 ± 20 d | LRI, MS, Std |
14 | 2,3-Dihydro-benzofuran | 2337 | nd | nd | 522.1 ± 25 c | 350.4 ± 11 d | LRI, MS, Std |
Total | 5090.2 | 2917.8 | 7099.8 | 3590.5 | |||
Alcohols | |||||||
15 | 1-Penten-3-ol | 1158 | nd | nd | 3234.8 ± 82 d | 6688.5 ± 71 c | LRI, MS, Std |
16 | 4-Methyl-2-pentanol | 1181 | 145.0 ± 11 b | 474.2 ± 24 a | nd | nd | LRI, MS, Std |
17 | 3-Penten-2-ol | 1182 | 765.3 ± 31 b | 936.5 ± 66 a | 3268.2 ± 88 d | 5962.5 ± 215 c | LRI, MS, Std |
18 | 3-Hexanol | 1190 | 1541.6 ± 11 b | 2345.4 ± 12 a | 2236.5 ± 96 d | 4754.1 ± 130 c | LRI, MS, Std |
19 | 2-Hexanol | 1313 | 396.4 ± 19 b | 626.6 ± 15 a | 23,641.4 ± 186 d | 32,728.1 ± 274 c | LRI, MS, Std |
20 | (E)-3-Hexen-1-ol | 1384 | 2846.4 ± 81 b | 4463 ± 124 a | 1817.4 ± 7 d | 2032.0 ± 12 c | LRI, MS, Std |
21 | (Z)-3-Hexen-1-ol | 1401 | 2667.3 ± 133 b | 4135.6 ± 109 a | 2043.6 ± 83 d | 3410.8 ± 56 c | LRI, MS, Std |
22 | 2,3-Butanediol | 1548 | 428.5 ± 6 b | 285.6 ± 25 a | 927.4 ± 45 d | 2044.6 ± 108 c | LRI, MS, Std |
23 | Furfuryl alcohol | 1661 | 88.9 ± 1 b | nd | 263.4 ± 2 a | nd | LRI, MS, Std |
24 | 2-Phenyl ethanol | 1867 | 6189.6 ± 91 b | 9692.4 ± 57 a | 5261.2 ± 62 d | 6727.4 ± 21 c | LRI, MS, Std |
25 | Benzyl alcohol | 1877 | 841.3 ± 77 b | 1125.7 ± 101 a | 3601.9 ± 75 d | 4456.4 ± 10 c | LRI, MS, Std |
Total | 15,910.3 | 24,085.0 | 46,295.8 | 68,804.4 | |||
Aldehydes | |||||||
26 | (E)-2-Pentenal | 1147 | 92.8 ± 1 b | 233.5 ± 4 a | 386.4 ± 31 d | 706.3 ± 26 c | LRI, MS, Std |
27 | 3-Methyl-2-butenal | 1215 | 187.1 ± 2 b | 468.2 ± 6 a | nd | nd | LRI, MS, Std |
28 | (E)-2-Hexenal | 1219 | 906.6 ± 26 b | 2689.1 ± 16 a | 2447.2 ± 44 d | 4233.1 ± 66 c | LRI, MS, Std |
29 | (E)-2-Heptenal | 1334 | 61.8 ± 2 b | 88.0 ± 8 a | nd | nd | LRI, MS, Std |
30 | Benzaldehyde | 1508 | 174.5 ± 7 b | 303.3 ± 5 a | 106.2 ± 2 d | 386.5 ± 5 c | LRI, MS, Std |
31 | Phenylacetaldehyde | 1648 | 120.6 ± 5 b | 274.2 ± 4 a | nd | nd | LRI, MS, tent |
Total | 1543.4 | 4056.3 | 2939.8 | 5325.9 | |||
Ketones | |||||||
32 | 3-Methyl 2 pentanone | 1016 | nd | nd | 767.5 ± 16 d | 1076.6 ± 15 c | LRI, MS, Std |
33 | Propiophenone | 1737 | 816.2 ± 11 b | 1022.9 ± 44 a | 1192.6 ± 55 d | 3921.5 ± 89 c | LRI, MS, tent |
34 | Piperitenone | 1905 | nd | nd | 4936.6 ± 86 d | 6877.5 ± 109 c | LRI, MS, tent |
35 | 3-Hydroxy-2-butanone | 2287 | 2163.9 ± 29 b | 3859.5 ± 64 a | 989.5 ± 13 d | 2197.1 ± 66 c | LRI, MS, Std |
36 | 3-Hydroxy-β-ionone | 2700 | 66.3 ± 6 b | 114.1 ± 6 a | nd | nd | LRI, MS, Std |
Total | 3046.4 | 4996.5 | 7886.2 | 14,072.7 | |||
Lactone | |||||||
37 | γ-Butyrolactone | 1628 | 108.0 ± 2 b | 436.0 ± 12 a | 566.7 ± 5 d | 717.3 ± 8 c | LRI, MS, Std |
Total | 108.0 | 436.0 | 566.7 | 717.3 | |||
Pyrroles | |||||||
38 | 2-Acetylpyrrole | 1949 | 1464.0 ± 14 a | 848.4 ± 35 b | 397.9 ± 5 c | 188.1 ± 10 d | LRI, MS, tent |
39 | 2-Pyrrolidinone | 2037 | 501.8 ± 12 a | 347.1 ± 8 b | 2466.2 ± 16 c | 986.5 ± 3 d | LRI, MS, Std |
Total | 1965.8 | 1195.5 | 2864.1 | 1174.6 | |||
Terpenes | |||||||
40 | β-Myrcene | 1165 | nd | nd | 88.7 ± 1 d | 106.4 ± 5 c | LRI, MS, Std |
41 | dl-Limonene | 1206 | 173.5 ± 7 b | 427.0 ± 11 a | nd | nd | LRI, MS, Std |
42 | β-Citronellal | 1489 | nd | nd | 142.5 ± 6 d | 287.5 ± 4 c | LRI, MS, Std |
43 | Carvacrol | 1547 | nd | nd | nd | 66.6 ± 1 | LRI, MS, Std |
44 | Linalool | 1565 | nd | 85.5 ± 1 | nd | nd | LRI, MS, Std |
45 | Thymol | 2167 | 52.3 ± 4 b | 71.0 ± 5 a | nd | nd | LRI, MS, Std |
Total | 225.8 | 583.5 | 231.2 | 460.5 | |||
Phenols | |||||||
46 | Phenol | 1958 | 931.5 ± 14 b | 1049.5 ± 13 a | 1984.6 ± 48 c | 3728.0 ± 62 d | LRI, MS, Std |
47 | p-Cresol | 2074 | 140.5 ± 4 a | 328.7 ± 2 b | nd | nd | LRI, MS, tent |
48 | p-Vinylguaiacol | 2203 | nd | nd | 167.5 ± 6 c | 347.8 ± 10 d | LRI, MS, tent |
49 | 2,4-Di-tert-butylphenol | 2330 | 88.3 ± 6 b | 256.6 ± 24 a | nd | nd | LRI, MS, tent |
50 | Isoeugenol | 2266 | 169.5 ± 4 b | 445.3 ± 11 a | 848.4 ± 12 c | 1176.6 ± 9 d | LRI, MS, Std |
51 | Vanillin | 2540 | 224.0 ± 6 b | 576.4 ± 11 a | nd | nd | LRI, MS, Std |
Total | 1553.8 | 2656.5 | 3000.5 | 5252.4 | |||
Ester | |||||||
52 | Methyl 6-octadecenoate | 2531 | 181.1 ± 4 b | 296.9 ± 2 b | 322.6 ± 4 d | 571.6 ± 3 c | LRI, MS, tent |
Total | 181.1 | 296.9 | 322.6 | 571.6 | |||
General total | 33,951.9 | 48,525.6 | 74,801.6 | 106,035.0 |
No | a LRI | Compounds | Classes | Odor Description | b FD Factor ≥4 | |
---|---|---|---|---|---|---|
98 °C/10 min | 25 °C/24 h | |||||
1 | 1190 | 3-Hexanol | alcohol | green/floral | 512 | 1024 |
2 | 1206 | dl-Limonene | terpene | citrusy/lemon | 32 | 64 |
3 | 1219 | (E)-2-Hexenal | aldehyde | green/grassy | 512 | 1024 |
4 | 1384 | (E)-3-Hexen-1-ol | alcohol | green/floral | 1024 | 2048 |
5 | 1446 | Acetic acid | acid | vinegar | 16 | 32 |
6 | 1469 | Furfural | furan | caramel/pungent | 128 | 32 |
7 | 1628 | γ-Butyrolactone | lactone | caramel/creamy | 64 | 64 |
8 | 1664 | 5-Ethyl-2(5H) furanone | furan | burnt/caramel | 512 | 128 |
9 | 1851 | Hexanoic acid | acid | floral | 32 | 64 |
10 | 1867 | Unknown I | green tea/herbal | 32 | 8 | |
11 | 1867 | 2-Phenyl ethanol | alcohol | floral/rose | 512 | 1024 |
12 | 1877 | Benzyl alcohol | alcohol | leaf/floral | 32 | 64 |
13 | 1949 | 2-Acetylpyrrole | pyrrole | nutty | 256 | 64 |
14 | 2017 | Unknown II | popcorn-like | 64 | 8 | |
15 | 2158 | Nonanoic acid | acid | green | 8 | 32 |
16 | 2167 | Thymol | terpene | herbal/phenolic | 4 | 8 |
17 | 2266 | Isoeugenol | phenol | phenolic | 8 | 64 |
18 | 2287 | 3-Hydroxy-2-butanone | ketone | cheesy/fatty | 8 | 16 |
19 | 2442 | Unknown III | floral/ fresh | 64 | 16 |
No | a LRI | Compounds | Classes | Odor Description | b FD Factor ≥4 | |
---|---|---|---|---|---|---|
98°/10 min | 25°/24 h | |||||
1 | 1158 | 1-Penten-3-ol | alcohol | green/grassy | 256 | 512 |
2 | 1182 | 3-Penten-2-ol | alcohol | herbal/green | 512 | 1024 |
3 | 1196 | Unknown I | popcorn like | 16 | 4 | |
4 | 1219 | (E)-2-Hexenal | aldehyde | green/grassy | 64 | 256 |
5 | 1313 | 2-Hexanol | alcohol | green | 512 | 2048 |
6 | 1384 | (E)-3-Hexen-1-ol | alcohol | green/floral | 128 | 256 |
7 | 1469 | Furfural | furan | caramel/pungent | 128 | 64 |
8 | 1489 | β-Citronellal | terpene | floral/citrusy | 4 | 16 |
9 | 1589 | Unknown II | cooked/vegetable | 64 | 64 | |
10 | 1628 | γ-Butyrolactone | lactone | caramel/creamy | 64 | 128 |
11 | 1664 | 5-Methyl-2(5H) furanone | furan | burnt/roasted | 128 | 16 |
12 | 1867 | 2-Phenyl ethanol | alcohol | floral/rose | 128 | 512 |
13 | 1877 | Benzyl alcohol | alcohol | leaf/floral | 16 | 32 |
14 | 1905 | Piperitenone | ketone | sweet/floral | 128 | 512 |
15 | 1958 | Phenol | phenol | phenolic | 32 | 4 |
16 | 2037 | 2-pyrolidinone | pyrrole | phenolic/chemical | 64 | 32 |
17 | 2158 | Nonanoic acid | acid | green | 32 | 64 |
18 | 2287 | 3-Hydroxy-2-butanone | ketone | buttery/fatty | 8 | 16 |
19 | 2325 | 5-Hydroxy-2(3H) benzofuranone | furan | burnt | 64 | 16 |
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Oussou, K.F.; Guclu, G.; Sevindik, O.; Kelebek, H.; Starowicz, M.; Selli, S. GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing. Separations 2023, 10, 10. https://doi.org/10.3390/separations10010010
Oussou KF, Guclu G, Sevindik O, Kelebek H, Starowicz M, Selli S. GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing. Separations. 2023; 10(1):10. https://doi.org/10.3390/separations10010010
Chicago/Turabian StyleOussou, Kouame Fulbert, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Małgorzata Starowicz, and Serkan Selli. 2023. "GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing" Separations 10, no. 1: 10. https://doi.org/10.3390/separations10010010