Determination of Characteristic Aromatic Components in Xihu Longjing Tea by GC-MS and GC-Olfactometry

doi:10.7506/spkx1002-6630-201208055

Abstract

Abstract: In order to simultaneously determine the aromatic composition and odor characteristics of Xihu Longjing tea by as chromatography (GC)-mass spectrometer (MS) and GC-olfactometry, volatile aromatic components were extracted from Xihu Longjing tea infusion in-tube extraction and direct thermal desorption (ITEX). It was confirmed that the compounds responsible for the characteristic aroma of Xihu Longjing tea were dimethyl sulfide, 2-(methylthio) propionaldehyde, 3-ethyl- 2,5-dimethylpyrazine, linalool, α-terpineol, geraniol and cis-jasmone.

Key words: Xihu Longjing tea, gas chromatography-mass spectrometer (GC-MS), GC-olfactometry, characteristic aroma, dynamic headspace extraction

CLC Number:

TS272

WANGHou-yin，LIZhi，ZHANGJian，SHIBo-lin，ZHIRui-cong，ZHAOLei. Determination of Characteristic Aromatic Components in Xihu Longjing Tea by GC-MS and GC-Olfactometry[J]. FOOD SCIENCE, 2012, 33(8): 248-251.

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Determination of Characteristic Aromatic Components in Xihu Longjing Tea by GC-MS and GC-Olfactometry

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