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- Title
基于顶空固相微萃取-气相色谱-质谱法分析 不同嫩度河红茶香气的差异.
- Authors
江新凤; 李 琛; 曹挥华; 俞燕芳; 童忠飞; 李文金; 姚丽萍; 高银祥
- Abstract
Objective To understand the changes in the aroma components during different grades of Hekou black teas. Methods Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the aroma components of Hekou black teas made from the same tea plant variety. Results The results showed that a total of 68 kinds of aroma compounds was detected and identified. The relative contents of alcohols, acids, aldehydes, ketones, esters, alenes and heterocyclic compounds were 14.03%‒19.47%, 1.29%‒3.31%, 3.64%‒11.81%, 0.94%‒2.99%, 10.29%‒17.37%, 1.43%-3.01%, 4.03%‒5.92%, respectively, and the total relative content of alkane, naphthalene and other compounds were lower than 0.66%. The content and composition ratio of aroma substances in different grades of Hekou black teas were not the same. The content of aroma compounds also increased with the decrease of shoot tenderness, and T4 was the excellent. Through orthogonal partial least squares discriminant analysis and Filter variance variables analysis, it was found that the key ingredients of different grades of river black tea were: Methyl salicylate, linalool, phenylethyl alcohol, (Z)-3-hexanoic acid hexenyl ester, phenylethyl alcohol, α-farnesene, benzaldehyde, (+)-γ-cadinene, (E)-3,7-dimethyl-2,6-octadienoic acid, decanoic acid ethyl ester and α-copaene. Conclusion Different Hekou black teas presents different key aroma substances, mainly including flower, fruit, green, sweet, etc.. The above results clarifies the classification index of aroma components of Hekou black teas, which provids a reference for the objective evaluation of Hehei tea aroma quality.
- Publication
Journal of Food Safety & Quality, 2022, Vol 13, Issue 22, p7305
- ISSN
2095-0381
- Publication type
Article