* Corresponding Author
Contribution of Additional Glutamic Acid and Fructose in The Formation of Flavor Compounds in Green Tea
https://doi.org/10.22146/ifnp.72536 Khaeruddin Aris(1), Andriati Ningrum(2), Supriyadi Supriyadi(3*)
(1)
(2) Scopus ID: 54976803300, Universitas Gadjah Mada
(3) Scopus ID: 54976803300, Universitas Gadjah Mada
(*) Corresponding Author
Abstract
Green tea in Indonesia has an astringent and bitter taste due to its high catechin content. Adding amino acids and reducing sugars in green tea processing will increase the desirable flavor and cover the astringent and bitter flavors by increasing the Maillard reaction. Research on the manufacture of green tea with the addition of glutamate and fructose in fresh tea leaves has never been explored. This study aims to find a combination of glutamic acid (0%, 0.35%, 0.7%, 1.05%, 1.4%) and fructose (0%, 0.13%, 0.26%, 0.39%, 0.52%) to improve the flavor profile in green tea. The samples were evaluated for their antioxidant activity, amino acid, volatile, sensory evaluation, and color analysis. The results showed that adding glutamate and fructose increased the antioxidant activity of amino acid compounds and decreased the catechin content in green tea. Thus, the best treatment obtained was glutamate (1.05%) and fructose (0.26%), which increased the Maillard reaction in the formation of flavor compounds in green tea.
Keywords
Full Text:
PDFReferences
Anjani, Puncak, P., Andrianti, S., Widyaningsih, T.D. (2015). Pengaruh Penambahan Pandan Wangi dan Kayu Manis Pada Teh Herbal Kulit Salak Bagi Penderita Diabetes. Jurnal Pangan dan Agroindustri, 3 (1).
Ardiyansyah, & Apriliyanti, M. (2016). Karakteristik kimia teh kulit melinjo. Jurnal Ilmiah Inovasi, 16(2). https://doi.org/10.25047/jii.v16i2.289
Bhumiratana, N., Adhikari, K. and Chambers, E. (2011) Evolution of sensory aroma attributes from coffee beans to brewed coffee. LWT - Food Science and Technology, 44(10), 2185–2192. https://doi.org/10.1016/j.lwt.2011.07.001.
Cecilia, K., K. Glanton, M. Simon, B. Renaud, and N. Fredrick. (2012). Volatile organic compounds in brewed Kenyan arabica coffee genotypes by solid phase extraction gas chromatography mass spectrometry. Food Science and Quality Management, 8, 18 –22
Eveline, R. (1997). Kajian Produk Olahan Teh di Indonesia. Jurusan Sosial Ekonomi Pertanian, Bogor.
Hosnuter M, Melikoglu C, Aslan C, Saglam G,Sutcu, C. (2015). The potective effects of epigallocatechin gallate against distantorgan damage after severe skin burns-experimental study using a rat model of thermal trauma. Adv Clin Exp Med 24(3), 409–417. https://doi.org/10.17219/acem/43761
Jiang, H., Yu, F., Qin, L., Zhang, N., Cao, Q., Schwab, W., Li, D., & Song, C. (2019). Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves. Journal of Food Composition and Analysis, 77, 28–38. https://doi.org/10.1016/j. jfca.2019.01.005
Kaneko, M. K., Kato, Y., Kitano, T., & Osawa, M. (2006). Conservation of a platelet activating domain of Aggrus/podoplanin as a platelet aggregation-inducing factor. Gene, 378, 52–57. https://doi.org/10.1016/j.gene.2006.04.023
Karori, S. M., Wachira, F. N., Wanyoko, J. K., & Ngure, R. M. (2007). Antioxidant capacity of different types of tea products. African Journal of Biotechnology, 6(19), 2287-2296, https://doi.org/10.5897/AJB2007.000-2358
Liang, Y. R., Ye, Q., Jin, J., Liang, H. Lu, J. L. Du, Y. Y., and Dong, J. J. (2008). Chemical and instrumental assessment of green tea sensory preference, International Journal of Food Properties, 11, 258–272, https://doi.org/10.1080/10942910701299430.
Mitrowihardjo, Suyadi, Woerjono Mangoendidjojo, Hari Hartiko, dan Prapto Yudono. 2012. Kandungan Katekin dan Kualitas (Warna Air Seduhan, Flavor, Kenampakan) Enam Klon Teh (Camellia sinensis (L.) O. Kuntze) Di Ketinggian yang Berbeda. Agritech, 32(2), 199–206
Muawanah, A., Djajanegara, I., Sa'duddin, A., Sukandar, D., Radiastuti, N. (2012). Penggunaan bunga kecombrang (Etlingera elatior) dalam proses formulasi permen jelly. Jurnal Kimia VALENSI, 2(4), https://doi.org/10.15408/jkv.v2i4.270.
Prastiwati, R., Rahayu, W. S., Hartanti, D. (2010). Perbandingan daya antioksidan ekstrak metanol daun tembakau (Nicotiana tabacum l.) dengan rutin terhadap radikal bebas 1,1-diphenil-2-pikrilhidrazil (DPPH). Jurnal Farmasi Indonesia, 7(1), 109–118 https://doi.org/10.30595/pji.v7i1.549.
Sari, A. B. T., C. Ismayadi, T. Wahyudi, and A. Sulihkanti. (2012). Anaysis of luwak coffee volatile by using solid phase microextraction and gas chromatography. Pelita Perkebunan, 28 (2), 111-118.
Shukla, Y. (2007). Tea and cancer chemoprevention: A comprehensive review. Asian Pacific Journal of Cancer Prevention, 8(2), 155–166.
Sugiyama, T., & Sadzuka, Y. (2004). Theanine, a specific glutamate derivative in green tea, reduces the adverse reactions of doxorubicin by changing the glutathione level. Cancer letters, 212(2), 177–184, https://doi.org/10.1016/j.canlet.2004.03.040
Sundari, Dian, et al. (2009). Toksisitas Akut (LD50) dan Uji Gelagat Ekstrak Daun Teh Hijau (Camellia sinensis) Pada Mencit. Jurnal Media Penelitian dan Pengembangan Kesehatan. Vol XIX, No 4, 198-203.
Wang, L. F., Park, S. C., Chung, J. O., Baik, J. H., and Park, S. K. (2004). To the greenness of green tea. Sensory and Nutritive Qualities of Food, 69(8), 301–305.
Wang, L. et al. (2019). Protective effect of green tea catechin against urban fine dust particle-induced skin aging by regulation of NF-ΚB, AP-1, and MAPKs signaling pathways. Environmental Pollution, 252, 1318–1324, https://doi.org/10.1016/j.envpol.2019.06.029.
Wong, K. H., Abdul Aziz, S. and Mohamed, S. (2008). Sensory aroma from maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. International Journal of Food Science and Technology, 43(9), 1512–1519, https://doi.org/10.1111/j.1365-2621.2006.01445.x.
Wu, L. Y., Gao H. Z., Wang, X. L., Ye, J. H., Lu, J. L., Liang, Y. R. (2010). Analysis of chemical composition of chrysanthemum indicum flowers by GC/MS and HPLC. Journal of Medicinal Plants Research, 4(5), 421–426.
Ye, Y.L., Yan, J.G., Cui, J.L., Mao, S.H., Li, M.F., Liao, X.L., Tong, H.R., 2018. Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering. J. Food Anal. 66, 98–108.
Yılmaz, C. and Gökmen, V. (2020). Neuroactive compounds in foods: occurrence, mechanism and potential health effects. Food Research International, 128, 108–744, https://doi.org/10.1016/j.foodres.2019.108744.
Zaiter, A., Becker, L., Karam, M., and Dicko, A. (2016). Effect of particle size on antioxidant activity and catechin content of green tea powders. Journal of Food Science and Technology, 53(4): 2025–2032, https://doi.org//10.1007/s13197-016-2201-4.
Zhang, L., Ho, C. T., Zhou, J., Santos, J. S., Armstrong, L., Granato, D. (2019). Chemistry and biological activities of processed camellia sinensis teas: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, 18(5), 1474–1495, https://doi.org/10.1111/1541-4337.12479.
Zhang, M, Yang, Y., Yuan H., Hua J., Deng, Y., Jiang, Y., Wang, J. (2020). Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea. LWT, 129(18), 109-512, https://doi.org/10.1016/j.lwt.2020.109512.
DOI: https://doi.org/10.22146/ifnp.72536
Article Metrics
Abstract views : 915
| 
views : 718
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Journal of Indonesian Food and Nutrition Progress have been indexed by:
This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
