mm Tabie | Rawat eta. (Food Chemistry 108 (2007) 29-238 Tentatively Menifed volatile favour components aad ther percentage compotion in Kangra orthodox back tea prose by SDE. No Compooet RF Testo % Comptia 7 EMtint2.baam ne MS 199 008 : Ieee ie us te 050 3 ESDinivter-Sarbaisinde ite us oot soma a Heptanone tise us odes ona 3 ‘ntopana iiss Ms ose 01ss « tow cok is us asi e001 ; (GaHesent 120 Ms Sats 004 ‘ Steven 1 us aa s0139, 3 Trent i us Sar oak ° Exttptame rg us dass use u 12.6Tmatinkstohexanoe is us 06 = 032 fa ZpaPenent is Ms Sma b Sotto 186 us aam:ooarr ts xen 20 hw us mss te Tse he us 1st 00817 " IENetist 202 nein nd us as 0036 is (23a! be MS tis s0se%0 % Dimetra vans Ms dit one » ‘atesent iis Ms Uae 0016 x Uinalol xe aroi) iw Ms Yeti s0398 2 Touend ot et us oams00x 3 epeet ‘et us oars 00% Fy Lina xe ran Pa Ms Bom L138 % Assim ip us 028+ 0001 % iewntlede ia Ms 11s ants > Linatot 1 Ms 120s Loom » ovnot ie us oan + os > SMa: is MS soos 00a % Met Shapain one 1936 us 03 ons Fi 2 Ths hroeysloexaons va Ms ste 0085 & 12 Dameytnnione tet us 127s 01s 3 33: Dimaiyt Staten ot a MS 2am soe x Teal in us oa + 8007 3 (3he ramets t2iaL-tydrony-abysonscan 6 MS ass ome % Salers ace 6 us on s0on ° posit im Ms sm sao s Medi sae ims Ms ons 207085 » Neol is us anos oon ® Getit hs us ean oat a ‘nea acid fet us Sst6s02te7 b {Penson 2 ist Ms dani soe 5 Phen oe Ms Unis ated “ fonone i us 185 + 008 & Heponoe cd imo us fut 00292 te Setpny mone fd us iss 0019 . Nett no us dts + 0% * (Eby rarenlasone he Ms ass som & Prot a MS ties 00% Teal % compotion 8am 0381 SDonvoal" oo ™ Relative etalon ines oa BPO column calculated aglaw alkanes (Gi Ca percentage composition i the mean of thes replicates. which give Kangra orthodox black tea a distinct aroma (Takeo, 19834; Takeo, 1983b; Takeo & Mahanta, 1983; Wickremasinghe, 1974; Yamanishi et al, 1968). ‘The SDE method of extraction was able to extract more volatile components from Kangra orthodox tea compared to the two steam distillation extraction techniques and the aroma extracted was found to be more representative and ‘loser to the Kangra tea aroma (Table 4). The aroma extracted by hydrodistillation had a slightly burnt note, while that of Clevenger type possessed a pleasant flowery note (Table 4). The aromatie hydrocarbons detected in rel atively high concentrations in tea hydrosol were not detected in other extracts was may be due to the fact that the liquid-liquid extraction of VOCS between hydrosolRawat et ak Food Chamisiry 108 (2007) 239-238, 2 Table? -Acompurative a voile Navour components tnatvely Mente by dierent extraction procedures So. Componens RE Hydrodiniaion SE ‘Gheseoser pe MDa Enrich T [obutl alcohol 103 03 2 Undecine 109 os 3 $:enanol 116 = 021 - 4 Etlbeneene 1a es 5 pXslene a9 - 530 - ‘ imXylene 16 = 59 z 7 2Methyh2-butanol ie 009 5 i:Penten-Sl 167 oat aus 5 Iopropytenzene 1185 7 03s fi wo 2Ateplarone 1192 02 " rHeptaral us - - 046 2 o-Xslene 197 ‘401 3 rTeradecne 1303 oa 1 SMetlyhItevene 123 Las 15 hour! alot! 1315 280 16 (E)2Hexeal 1230 - - 6 "7 |-Pentanl 1259 - - 20 18 2-Methylpyrazine 1216 006 » Beene 10 ou » SHydioxy-2butanone 1x8 19 : | 2 226-Trimetykyetohexanone 13 028 (Zy2-entenat rn as 2 6 Methyl Stepten2-ne 1 or 086 Texan 1363 ou 2as (Z)3Hevenot 1393 030 1466 oa Viayimethyetber 135 on 7 7 eNonanal 198 7 - on (E)2exeno ie 005 - 131 Linaloo oxide! Curanoid) 1s on 20 45) 1HOdten-bol M61 7 7 06 tleptanal 64 026 Hepes acetate 169 7 - 005 2-Propylfwan 1403 010 7 ons Liab ide (rani mn 090 aa 10.6 2-Ethythenar ol 194 . - 00 (Eep2sHepadionat 197 7 7 050 2Acclaran 812 02s 010 enone 18 - - 296 Linaloo! 1559 sae aus 4405 Odtanol 1567 om os 3.0etadien2-one Isis . - 02 ‘-Methy3.heptaien 2-one 1396 ow 031 2466-Trimety2ydroxyeeloheranone 101 2s 18 138 12:Dimethspyridone sit ous BOyeocital 119 on 37- Dimas 7-ceaien Sol 120 ols 2 Metboxyphensethanol teas ou 005 Phenglacetakehyde ve : 7 Le Acetophenone os os oss ox Met tetradeca0,1-dcpoate tee on $-Methy/-2-tnonanedione/+hydeoxybuy!Roxanoate 1666 : : 005 [ENonaol 1669 12 O16 Isola 1689 1.00 068 21Sphyrony-butyrolactone 192 on iH 7 ‘eTerpinco 100 ao bas ons Unienttod 1086 a it Hy (2,66 Trimthy vinyl tcydrony tetrahyronyran 146 oss oat Valre sid 16 : O86 02 (Zy4tlydroxymethy)7-methyoct-26-den--l acetate 64 oar Acominwed on next pone)a Rawat ota. Food Chemistry 108 (2007) 29-238 Table 2 (coined SNe. Components Rr Hyarodlaon SE Clevenger ype MDAY Ennched @ Epolinalt 31 2a 139 6 “Meth salicylate 28 a6 130 o Ben 021 0s 6 Nero! 035 033 & -Damstcone G0 006 o [Phen ethanol on on - 6 (H2Decensl acetate 140 ~ = 0 Gero! 23 039 S73 u reHleanoie acid 79 520 538 2 ‘Acton dey ther on n 2Pheayethanol so La m4 ftonone rus 135 8 Heptanle acid 038 16 Hlexsnoi acid Le 7 2B exenok acid 1a ® Sok poss-Pionone : y oa » SBatenen one 09 on - 0 2-MetyWaleradehy de 19) a Nerldot ox on 2 ctanoie aid : y om 8 (2ystteseny benzoate 00 a Hesalydroarneylecetone su 08 8S Methy eeopropyt ketone 035 Be Dimethyl pyran 20 090 oar 7 Nonna soi on oat 8 esi ° : y oat ” Mesh mnanoate ox u on 31 Trideanoi aid 131 024 2 Teese on oat 98 21S1)tenrfuranone : on 015 os (ezhFernew! 070 on 98 (EBpFarveslactone Lo 4 021 96 Tetracosane| : y on 7 Peattconne Ln 98 Diescloboul phate on 03 9 Hexacosine : u 128 100 nol ust be tor LDioolene on 102 [EPropene-thiol 005 103 Unidentied 205 Total composition a0 100, 0 TN: RI not clotted, "MDA: Mini dilation apparatus, » SDE: Simultaneous dilation extraction, Table Tables ‘Mass spectral fragmentation pater ofthe unidentified compounds St ragmeniaton paiern ithe onder of dasansing No. incensty of peak 5811 ——«OROIAL nad 103 Not simnansssn, fvated a1 581130997 127, $6708.14 155.1115, (water phase) and dichloromethane was carried out in liquid phase at ambient temperature (22-25 °C) and pres- sure, while in SDE it took place both in the vapor phase fas well as after condensation under vacuum. Chemical Seasory evaluation of extract prepredffom Kangra orthodos black tea folloming diferent methods Exerat Flowery Roasted Kangra Overall asesment SE eRe Ghose Kang Clevengerype H+ + + Flowery MDA. +e Roast and physical properties (diffusion and partition coefficients) of solutes and solvents vary with phases and their physical ‘conditions (temperature, pressure/vacuum) in which they