采用HS-SPME/GC-MS/GC-Olfactometry/RI对绿茶和绿茶鲜汁饮料香气的比较分析

doi:10.13305/j.cnki.jts.2007.01.008

Abstract

Abstract: ：Volatile components of green tea and fresh green tea berverage was extracted using HS-SPME and the major flavor compounds were identified by GC-MS/GC-Olfactometry/RI. The difference of aromatic constituents in composition and relative content between green tea and fresh green tea beverage was also compared.The results showed that the sort、intensity and contribution to total aroma of an aromatic compound could be identified and affirmed effectively by GC-MS/GC-Olfactometry/RI methods; The aromatic constituents of green tea were different from fresh green tea beverage in composition and relative content. Green tea contained 34 kinds of smell compounds, in which 3-Hexen-1-ol, 2-Ethyl-1-hexanol, Benzylalcohol, 1-Octanol, linalool, cis-Linalool oxide, Phenylethyl alcohol, Hexanal, (E)-2-Hexenal, Benzaldehyde, Acetophenone et al were the primary aromatic compounds. Fresh green tea beverage contained 37 kinds of smell compounds, in which linalool, trans-Linalool oxide, Phenylethyl alcohol, Geraniol, Nerol, Nerolidol, (Z)-2-Heptenal, Benzaldehyde, Acetophenone were the essential aromatic constituents.

Key words: HS-SPME, green tea, fresh green tea beverage, aromatic constituents, GC/MS, GC-Olfactometry/RI

CLC Number:

TS275.2

DOU Hong-liang, LI Chun-mei, GU Hai-feng, HAO Ju-fang. Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods[J]. Journal of Tea Science, 2007, 27(1): 51-60.

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Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods

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