Application of Solid Phase Microextraction on the Oolong Tea (Camellia sinensis cv. Fenghuangdancong) Aroma Analysis

Abstract

Abstract: Oolong tea (Camellia sinensis), native to China, is a semi-fermentation with a good pleasant, fragrant and sweat taste. The aroma compounds, collected by solid-phase microextraction (SPME) and simultaneous distillation extraction (SDE), were investigated. The major results are as fellows: Using SPME, 41 kinds of aroma compounds of Fenghuangdancong Oolong tea cvs. Guihua were identified, whereas 55 aroma compounds by SDE were determined, respectively. The major aroma compounds collected by both SPME and SDE were linalool, nerolidol, methyl jasmonate and indole. SPME exhibited advantages in collecting actual aroma compounds, preventing the breakdown of these aroma heat-instabile aroma compounds and maintaining a good analytics tability.

Key words: Oolong tea, solid phase microextraction (SPME), aroma compouds

SU Xin-Guo, JIANG Yue-Ming, WANG Xiao-Hong, DUAN Jun, MI Sui-Qing, WANG Ning-Sheng. Application of Solid Phase Microextraction on the Oolong Tea (Camellia sinensis cv. Fenghuangdancong) Aroma Analysis[J]. FOOD SCIENCE, 2005, 26(11): 213-216.

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Application of Solid Phase Microextraction on the Oolong Tea (Camellia sinensis cv. Fenghuangdancong) Aroma Analysis

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