Back to results

Virginia Tech

Volatile Compounds in Vine Tea (Ampelopsis grossedentata)

Abstract

dc:description.abstract

Vine tea (Ampelopsis grossedentata) is a Chinese herbal tea, rich in the natural antioxidant dihydromyricetin, that has multiple health properties and potential food and beverage applications. However, there is little information available on vine tea aroma, color and sensory characteristics. In this study, volatile components of vine tea infusions were identified by headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Commercial vine teas samples were brewed with distilled water and Blacksburg (VA, USA) tap water and analyzed in triplicate. Vine tea infusions had acidic pH values and dark, reddish-yellow color. Type of water and vine tea sample both affected the overall volatile chemical composition of vine tea infusions. A total of fifty-six volatile components were identified in vine tea infusions. However, only seven aldehydes (hexanal, (E)-2-hexenal, (Z)-4-heptenal, nonanal, (E,Z)-2,4-heptadienal, (E,E)-2,4-heptadienal, and β-cyclocitral), two ketones (6-methyl-5-hepten-2-one and β-ionone), and one alcohol (1-penten-3-ol) were identified in more than 90% of all vine tea infusions (n=54). Results of this study may help further investigations in chemical and sensorial characteristics of vine tea, and the development of new healthy products.

Degree

thesis:*
Name thesis:degree_name
Master of Science in Life Sciences
Level thesis:degree_level
masters
Discipline thesis:degree_discipline
Food Science and Technology
Department dc:contributor.department
Food Science and Technology
Grantor dc:publisher
Virginia Tech
Year dc:date.issued
2016

Author and committee

dc:creator, dc:contributor.*
Author dc:creator
  • Vieira Carneiro, Renata Caroline
Chair dc:contributor.committeechair
  • O'Keefe, Sean F.
Committee members dc:contributor.committeemember
  • Wang, Hengjian
  • Duncan, Susan E.

Subjects

dc:subject × 4

Rights

dc:rights
Statement dc:rights
  • In Copyright

Identifiers

dc:identifier.*
Dc Identifier Other
vt_gsexam:7852
OAI identifier oai:identifier
oai:vtechworks.lib.vt.edu:10919/81387

Chain of custody

source
Harvested from
Virginia Tech
Base URL
vtechworks.lib.vt.edu/oai/request
Last updated
2026-07-22
Source record
OAI-PMH GetRecord
citation

Vieira Carneiro, Renata Caroline. Volatile Compounds in Vine Tea (Ampelopsis grossedentata). masters thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/81387