Abstract

The torch ginger tea made fromflower of Etlingera elatior(Jack) R.M. Smith. It isa kind of herbal teas (tisanes)withhealth benefit. The composition of volatile aroma compounds isone of the factors whichinduce relaxation and scent charming. The purpose of this study was to profile volatile compounds of the torch ginger tea and quality on physical,chemical, and sensory properties of torch ginger tea. The torch ginger tea infusion were prepared by adding 2 and 5gof torch ginger tea into 100 ml of hot water (95°C) infused for 5 and 10 min as effected by quantity and brewing time. Results showed that volatile compounds of the dried petal of the torch gingerwere the highest abundant included a-pinene, 1- dodecanol and dodecanalrespectively which their odor description were fresh, sweet, pine earthy and woody. Prolonged brewingtime and enrichment quantity of the dried petal of the torch ginger decreasedL*(lightness) values but increased positive a* (red) and positive b*(yellow) significantly (p < 0.05). 5 g torch ginger with 10 min brewing time had the highest chemical content consisted ofthe total phenolic content (206.42 mg GAE/100 g dry weight), the total anthocyanin content (0.887 mg/100g dry weight), the ascorbic acid (0.602mg/100g dry weight) and DPPH (49.38 % inhibition)significantly (p < 0.05).However,  2 g torch ginger with 10 min brewing time had the chemical content (the total phenolic, the total anthocyanin, the ascorbic acid and DPPH) as well as with the 5 gtorch ginger with brewing time at 5 min.The sensoryproperties showed 5 gtorch ginger with 10 min brewing time was high scores for color, flavor, taste and over all acceptance.Finally, 5 g torch ginger and 10 min brewing time was recommended as the best condition

Keywords: Torch ginger, Herbal teas,Volatilecompounds