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

doi:10.7506/spkx1002-6630-20181229-349

Abstract

Abstract: In this study, two-dimensional gas chromatography-time-of-flight-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.

Key words: tea, aroma, fresh scent flavor, key aroma compounds, tea germplasms

CLC Number:

S571.1

WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, Lü Haipeng. Analysis of Volatile Composition and Key Aroma Compounds of Green Teas with Fresh Scent Flavor[J]. FOOD SCIENCE, 2019, 40(22): 219-228.

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

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