Analysis of Aroma Components in Junmei Series of Lapsang Souchong Black Tea

doi:10.7506/spkx1002-6630-201122061

Abstract

Abstract: The aroma components in several Junmei series of Lapsang Souchong black tea such as Jinjunmei, Yinjunmei and Chigan were extracted by solid phase micro-extraction and analyzed by gas chromatography-mass spectrometry (GC-MS). Totally 19, 21 and 20 components were identified in these series, respectively, representing 96.77%, 91.77% and 88.52% of total aroma components, respectively. The major components were phenylethyl alcohol, 3,7-dimethyl-1, 6-octadien-3-ol, benzyl alcohol, hexanal and benzaldehyde.

Key words: black tea, Lapsang Souchong, Junmei, solid phase micro-extraction, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

S571.1
O629

HOUDong-yan，HUIRui-hua，LITie-chun，WUXiao-ying，WUHan. Analysis of Aroma Components in Junmei Series of Lapsang Souchong Black Tea[J]. FOOD SCIENCE, 2011, 32(22): 285-287.

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Analysis of Aroma Components in Junmei Series of Lapsang Souchong Black Tea

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