Green Tea Aroma Composition E-2-Hexenal Linalool Ratio
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Green tea products often have undesirable 'green notes' due to high levels of E-2-hexenal, which are characteristic of low-quality teas, while high-quality teas lack this compound, making it difficult to enhance aroma effectively.
Innovation Solution
A method involving an aroma composition with a weight ratio of E-2-hexenal to linalool of at least 0.7:1 is combined with green tea products to enhance their aroma, reducing green notes and increasing floral and citrus notes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If E-2-hexenal is added to green tea products to enhance aroma, then floral and citrus notes are increased, but green notes and undesirable odors are also increased
Solution Approach 1:
The invention changes the concentration parameters of specific aroma compounds (E-2-hexenal, linalool, and their ratio) to achieve the desired aroma profile. By controlling the weight ratio of E-2-hexenal to linalool at least 0.7:1, the patent transforms the aroma characteristics from undesirable green notes to desirable floral and citrus notes, resolving the contradiction between aroma enhancement and odor quality.
Solution Approach 2:
The invention uses a composite aroma composition containing multiple compounds (E-2-hexenal, linalool, and other aroma components) in specific proportions. This composite approach allows the synergistic interaction of different aroma molecules to produce desirable floral and citrus notes while minimizing the harmful green notes, effectively resolving the technical contradiction.
2Quantity of substance
If high levels of E-2-hexenal are present in green tea, then aroma intensity is increased, but quality is degraded due to green notes
Solution Approach 1:
The invention optimizes the concentration parameters by establishing a specific weight ratio relationship between E-2-hexenal and linalool (at least 0.7:1). This parameter control allows maintaining high aroma intensity through E-2-hexenal while using linalool to counterbalance the negative quality effects, achieving both high concentration and high quality simultaneously.
Solution Approach 2:
The invention converts the potentially harmful high levels of E-2-hexenal (which cause green notes) into a beneficial aroma component by combining it with linalool in specific ratios. The E-2-hexenal that would normally degrade quality is transformed into a desirable aroma contributor when presented in the correct compositional context, resolving the contradiction between quantity and quality.
3Object-generated harmful factors
If linalool is increased to reduce green notes, then aroma quality is improved, but the characteristic green tea aroma is reduced
Solution Approach 1:
The invention optimizes the concentration parameter of linalool relative to E-2-hexenal by maintaining a weight ratio of at least 0.7:1. This controlled parameter adjustment reduces green notes while preserving the characteristic green tea aroma through the balanced presence of both compounds, avoiding excessive complexity in the aroma composition.
Solution Approach 2:
The invention applies different functional qualities to different aroma compounds within the composition. E-2-hexenal provides aroma intensity and floral notes, while linalool specifically targets the reduction of green notes. This localized functional assignment allows quality improvement without compromising the overall characteristic aroma, resolving the contradiction between harm reduction and characteristic preservation.
Data Source
AI summary
The present invention provides a method of manufacturing a green tea product with enhanced aroma. The method comprises the steps of: providing an aroma composition comprising E-2-hexenal and linalool in a weight ratio of at least 0.7:1; and combining the aroma composition with the tea product. Also provided are green tea products with enhanced aroma.