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- W2248141012 abstract "Scented Thai flowers have been traditionally used for several applications. One traditional practice is to use flowers in food and drink, for example, adding scented flowers in sweets and beverages. Scented flowers provide good aroma, resulting in good emotions and commonly known as aromatherapy. The purpose of this research was to develop a new tea beverage with increased aroma of scented Thai flowers. The experiments were conducted in two steps (i) identification of volatile chemicals of dried scented flowers and (ii) consumer acceptance test of flower-mixed tea. Four scented flowers: Champak (Michelia champaca L.), Indian Cork flower (Millingtonia hortensis L.), Jasmine (Jasminum sambac L.), and Ylang Ylang (Cananga odorata Lam.) were selected. The headspace volatile compounds of the dried scented flowers were sampled by solid phase microextraction using Carboxen/Polydimethylsiloxen fibre and characterised using gas chromatography-mass spectrometry. The identified volatile compounds were grouped as alcohols, aldehydes, ketones, esters, ethers and terpenes. In every sample, the four sesquiterpenes, caryophyllene, β-bergamotene, α-cubebene and β-cubebene were found in high amounts. Characteristic compounds were also found in each sample. Champak consisted of β-terpinene, eucalyptol and epoxpylinalool; Indian cork flower consisted of 1-octen-3-ol and linalyl anthranilate; Ylang Ylang consisted of germacrene D and α-longipinene; and Jasmine consisted of linalool and (Z)-β-farnesene. The consumer acceptance test (n = 406) of dried flower tea was performed by 9-point hedonic scale. The overall liking, the flower aroma preference and the acceptance of flower-mixed tea of those four flowers were significantly different. The most preferred was green tea mixed with Jasmine flowers (6.14 ± 1.68) obtaining the highest overall liking score, while green tea mixed with Champak (6.63 ± 1.85) resulted in the highest rating of" @default.
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- W2248141012 date "2009-01-01" @default.
- W2248141012 modified "2023-09-23" @default.
- W2248141012 title "Identification of volatile compounds released from dry scented Thai flowers and their potential application in flower-mixed tea" @default.
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