Analysis of Volatile Composition and Key Aroma Compounds of Green Teas with Fresh Scent Flavor

被引：0

作者：

Wang, Mengqi ^{[1
,2
]}

Zhu, Yin ^{[1
]}

Zhang, Yue ^{[1
]}

Shi, Jiang ^{[1
]}

Lin, Zhi ^{[1
]}

Lü, Haipeng ^{[1
]}

机构：

[1] Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou,310008, China

[2] Graduate School of Chinese Academy of Agricultural Sciences, Beijing,100081, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 22期

关键词：

Aroma - Gas chromatography-olfactometry-mass spectrometries - Germplasms - Key aroma compounds - Odor activity value (OAV) - Two dimensional gas chromatography - Volatile components - Volatile composition;

D O I：

10.7506/spkx1002-6630-20181229-349

中图分类号：

学科分类号：

摘要：

In this study, two-dimensional gas chromatography-time-of-f l ight-mass spectrometry combined with odor activity value (OAV) analysis and gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were used to analyze the volatile components and the key aroma components of green teas with fresh scent flavor from several different tea varieties made by the same process. Results showed that a total of 270 aroma compounds were found to be common to 7 green teas,mainly including aldehydes, ethers, alcohols, alkanes, aromatic hydrocarbons, and esters. Twenty and twenty-eight key aroma components were determined using OAV and GC-O-MS, respectively. Seven aroma component were common to both methods, including linalool, furfural, (E)-β-ionone, (Z)-hexanoic acid-3-hexene ester, ethylbenzene, naphthalene, and 2-n-pentylfuran. Therefore, these aroma components made important contributions to the aroma quality of fresh-scent green tea. © 2019, China Food Publishing Company. All right reserved.

引用

页码：219 / 228