Application of Accelerated Solvent Extraction 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 accelerated solvent extraction (ASE), compared to distillation extraction (SDE), were investigated. The major results are as fellows: Using ASE, 63 kinds of aroma compounds of Fenghuangdancong Oolong tea cvs. Guihua were identified, whereas 55 aroma compounds by SDE, respectively. The major aroma compounds of Oolong tea collected by ASE were linalool, nerolidol, nonanoic acid, decanoic acid, geraniol and 3,7-dimethyl-1,5,7-octatriene-3-ol. ASE exhibited advantages in collecting actual aroma compounds, modifying the analysis of tea heat-instable aroma compounds and maintaining a good analytic stability.

Key words: , Oolong tea； accelerated solvent extraction (ASE)； GC-MS； Aroma compounds；

Su-Xin-Guo, Wang-Ning-Sheng, Mi-Sui-Qing, JIANG Yue-Ming, Duan-Jun. Application of Accelerated Solvent Extraction on the Oolong Tea (Camellia sinensis cv. Fenghuangdancong) Aroma Analysis[J]. FOOD SCIENCE, 2006, 27(10): 441-444.

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Application of Accelerated Solvent Extraction on the Oolong Tea (Camellia sinensis cv. Fenghuangdancong) Aroma Analysis

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