FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (20): 191-197.doi: 10.7506/spkx1002-6630-20190920-252

• Component Analysis • Previous Articles     Next Articles

Analysis of Volatile Composition and Key Aroma Compounds of Liupao Tea

MA Shicheng, WANG Mengqi, LIU Chunmei, MA Wanjun, ZHU Yin, LIN Zhi, LÜ Haipeng   

  1. (1. Wuzhou Tea Industry Development Service Center, Wuzhou 543000, China;2. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;3. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China; 4. Guangxi Wuzhou Liupao Tea Co. Ltd., Wuzhou 543000, China)
  • Online:2020-10-25 Published:2020-10-23

Abstract: The volatile components in a representative batch of Liupao tea were extracted and analyzed using head space-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS) and the key aroma compounds were identified by relative odor activity value (ROAV) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 81 volatile compounds including 16 alcohols, 9 aldehydes, 12 ketones, 6 esters, 21 hydrocarbons, 10 heteroaxygens, 2 acids and 5 phenols were identified, the most abundant being undecane, cedrol, and D-camphor. Moreover, 1-methyl naphthalene, decanal, β-ionone, and nonanal were confirmed as the key aroma compounds, indicating that they may contribute significantly to the aroma quality of Liupao tea.

Key words: Liupao tea; aroma; key aroma compounds; relative odor activity value; gas chromatography-olfactometry-mass spectrometry

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