Abstract:

Changes in aroma components in germinated barley tea stored at different temperatures (25, 4 ℃, and -20 ℃)
for different periods (3, 6 and 9 months) were investigated by GC-MS and sensory evaluation. The results showed that
germinated barley tea had the best sensory evaluation and aroma retention after refrigerated storage for three months, and
refrigerated storage favored the formation and retention of characteristic flavor substances. The contents of characteristic
flavor substances were reduced during storage at 4 ℃ or -20 ℃ and the contents of acids, alcohols and naphthalene,
responsible for the unpleasant taste of germinated barely tea, were increased in the late stage of storage. The best storage
condition for germinated barley tea was low-temperature (4 ℃), short-term storage (0–3 months).

Key words: germinated barley tea, storage, flavor component, gas chromatography-mass spectrometry (GC-MS)