Enhancing the sensory attributes and antioxidant properties of snus by mixing it with tea

Wang Y., . and Wang H., . and Jin H., . and Li M., . and Dai Q., . and Xia T., . and Xiao M., . Enhancing the sensory attributes and antioxidant properties of snus by mixing it with tea. pp. 1141-1155. ISSN 22317546

In the present work we investigated the chemical and volatile compositions of three tea-containing snus samples after which their acceptability on the aromatic and taste coordination was evaluated by a professional panel. Results showed that the tea-containing snus samples exhibited better acceptability on the aroma and taste coordination profiles. Dahongpao tea (DT)-containing snus (DT-snus) exhibited the best acceptability of aromatic coordination whereas the most favourable taste coordination was exhibited by Keemun black tea (KBT)-containing snus (KBT-snus). The antioxidant activity determined by the DPPH and ABTS assays revealed that Luan Guapian tea (LGT)-containing snus (LGT-snus) exhibited the highest free-radical scavenging ability. LGT-snus was also found to have the highest content of total polyphenols amino acids and caffeine. The highest levels of total flavonoids and soluble sugars were found in DT-snus and KBT-snus respectively. There were 88 68 and 74 volatiles found in DT-snus LGT-snus and KBT-snus respectively among which nitrogenous compounds constituted the major category. High levels of nicotine megastigmatrienone neophytadiene nicotyrine and cotinine which are the major volatiles in snus were detected in the tea-containing snus samples. The mixing of tea introduced the flavour profiles of the volatiles present in the original tea into the tea-containing snus samples. Benzaldehyde -ionone hexanoic acid 3-(Z)-hexenyl ester pyrazines and nerolidol from LGT; furfural benzeneethanol nerolidol linalool and cedrol from DT; and nonanal geraniol cis-jasmone benzenemethanol and methyl salicylate from KBT were found in high concentrations in the corresponding tea-containing snus samples.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%2...

Abstract

In the present work we investigated the chemical and volatile compositions of three tea-containing snus samples after which their acceptability on the aromatic and taste coordination was evaluated by a professional panel. Results showed that the tea-containing snus samples exhibited better acceptability on the aroma and taste coordination profiles. Dahongpao tea (DT)-containing snus (DT-snus) exhibited the best acceptability of aromatic coordination whereas the most favourable taste coordination was exhibited by Keemun black tea (KBT)-containing snus (KBT-snus). The antioxidant activity determined by the DPPH and ABTS assays revealed that Luan Guapian tea (LGT)-containing snus (LGT-snus) exhibited the highest free-radical scavenging ability. LGT-snus was also found to have the highest content of total polyphenols amino acids and caffeine. The highest levels of total flavonoids and soluble sugars were found in DT-snus and KBT-snus respectively. There were 88 68 and 74 volatiles found in DT-snus LGT-snus and KBT-snus respectively among which nitrogenous compounds constituted the major category. High levels of nicotine megastigmatrienone neophytadiene nicotyrine and cotinine which are the major volatiles in snus were detected in the tea-containing snus samples. The mixing of tea introduced the flavour profiles of the volatiles present in the original tea into the tea-containing snus samples. Benzaldehyde -ionone hexanoic acid 3-(Z)-hexenyl ester pyrazines and nerolidol from LGT; furfural benzeneethanol nerolidol linalool and cedrol from DT; and nonanal geraniol cis-jasmone benzenemethanol and methyl salicylate from KBT were found in high concentrations in the corresponding tea-containing snus samples.

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Item Type:	Article
AGROVOC Term:	Tea
AGROVOC Term:	Antioxidants
AGROVOC Term:	Tobacco
AGROVOC Term:	Flavor
AGROVOC Term:	Smokes
AGROVOC Term:	Product development
AGROVOC Term:	Sampling
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Sensory evaluation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10302

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