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Comparison of Simultaneous Distillation Extraction (SDE) with Purge and Trap Thermal Desorption (P&T-TD) for the Analysis of Aroma Compounds in Tea Made from Two Cultivars of Fenghuang Dancong by Gas Chromatpraphy-Mass Spectrometry (GC-MS)

ZHOU Chunjuan, GUO Shoujun, ZHUANG Donghong, MA Ruijun, ZHU Hui, WU Qinghan, LI Miaoqing, CHEN Xiezhong   

  1. 1. Department of Biology, Hanshan Normal University, Chaozhou 521041, China;
    2. College of Science, Shantou University, Shantou 515063, China;
    3. Guangdong Shunda Food Condiment Co. Ltd., Chaozhou 521041, China
  • Online:2015-09-25 Published:2015-09-11
  • Contact: ZHUANG Donghong

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Abstract:

The volatile compositions of two Fenghuang Dancong tea fragrance types, Huang Zhi Xiang (gardenia Magnolia

fragrance) and Rougui Xiang (cinnamon), were extracted using either simultaneous distillation extraction (SDE) or purge

and trap thermal desorption (P&T-TD), and then analyzed by gas chromatography-mass spectrometry (GC-MS). The results

show that the composition of volatile compounds detected in Fenghuang Dancong tea was different using the two extraction

methods, which had their own advantages and complemented with each other. Their combination could provide a more

complete and accurate analytical approach to the classification of aroma compounds. More terpenes and less aliphatics and

aromatics were obtained with SDE extraction, and differences between the two tea fragrance types existed with respect to the

relative contents of aroma compounds extracted by SDE method. But P&T-TD method enabled us to extract a larger number

of aroma compounds from Fenghuang Dancong tea, with significant differences being observed between the two fragrance

types. Besides T/E index showed that the aroma extracted by P&T-TD method was more fragrant, while that extracted by

SDE was more intense; both of them reflected the aroma features of Fenghuang Dancong tea with a long-lasting delicate

fragrance. The aroma of the tea may be distorted due to the high temperature in SDE extraction, while P&T-TD method more

truly reflected the characteristics of the tea brew. Combining the two extraction methods, the difference between Huang Zhi

Xiang and Rougui Xiang tea was more obvious. The predominant compounds of Huang Zhi Xiang were α-cadinol, linalool

oxide, dehydrolinalool and nerolidol, and the characteristic components were linalyl propionate, δ-cadinene, terpinolene

and so on. The predominant compounds of Rougui Xiang tea were indole, delta-nonalactone, benzeneacetonitrile, and the

characteristic components were phenethyl alcohol, benzyl alcohol, 1,5,8-p-menthatriene and valeraldehyde.

Key words: Fenghuang Dancong tea, different fragrance types, simultaneous distillation extraction (SDE), purge and trap thermal desorption (P&T-TD), gas chromatography-mass spectrometry (GC-MS)

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