Analysis of Volatile Components and Key Aroma-Active Compounds of Anjibaicha

doi:10.7506/spkx1002-6630-20211207-091

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (20): 261-268.doi: 10.7506/spkx1002-6630-20211207-091

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Analysis of Volatile Components and Key Aroma-Active Compounds of Anjibaicha

SHI Yali, BAI Yan, MA Wanjun, ZHU Yin, WANG Jiatong, SHAO Chenyang, YAN Han, LIN Zhi, LÜ Haipeng

(1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China;3. Anji Agriculture and Rural Bureau, Huzhou 313300, China)

Online:2022-10-25 Published:2022-10-26

Abstract

Abstract: Stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile composition of 20 Anjibaicha samples, and gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with relative odor activity value (ROAV) was utilized to identify its key aroma-active compounds. Results showed that 109 volatile compounds were detected in the tea samples. Among them, geraniol, diisobutyl phthalate, phytol, methyl salicylate, cis-jasmone, linolenic acid, and linalool were the most abundant components. It was found that the contents of volatile components in different grades of Anjibaicha varied greatly. Moreover, a total of 34 common characteristic peaks were selected to establish a fingerprint of the volatile components of Anjibaicha. Sixteen compounds were identified as key aroma-active compounds of Anjibaicha, including trans-β-ionone, geraniol, linalool, hexanal, heptanal, (E)-2-heptenal, α-ionone, and (Z)-3-hexenyl hexanoate.

Key words: Anjibaicha; volatile components; key aroma-active compounds; fingerprint

CLC Number:

S571.1

SHI Yali, BAI Yan, MA Wanjun, ZHU Yin, WANG Jiatong, SHAO Chenyang, YAN Han, LIN Zhi, LÜ Haipeng. Analysis of Volatile Components and Key Aroma-Active Compounds of Anjibaicha[J]. FOOD SCIENCE, 2022, 43(20): 261-268.

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Analysis of Volatile Components and Key Aroma-Active Compounds of Anjibaicha

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