Comparison of Aroma Constituents between Oriental Beauty Tea and Tieguanyin Tea

doi:10.7506/spkx1002-6630-200908037

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 182-186.doi: 10.7506/spkx1002-6630-200908037

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Comparison of Aroma Constituents between Oriental Beauty Tea and Tieguanyin Tea

ZHONG Qiu-sheng1,2 LU Hai-peng1 LIN Zhi1,* TAN Jun-feng1 GUO Li1

(1. Key Laboratory of Tea Chemical Engineering, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural
Sciences, Hangzhou 310008, China 2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China )

Received:2008-06-20 Revised:2008-12-06 Online:2009-04-15 Published:2010-12-29
Contact: LIN Zhi1,* E-mail:Linz@mail.tricaas.com

Abstract

Abstract:

The aroma constituents of Oriental Beauty tea and Tieguanyin tea were determined by HS-SPME/GC-MS. Results showed that there are many differences in aroma constitutes between oriental-beauty tea and Tieguanyin tea. The aromatic compounds of Oriental Beauty tea are much richer than those of Tieguanyin tea, and the contents of alcohol, ketones and phenolic compounds are higher but the contents of ester and hydrocarbon compounds are lower than those of Tieguanyin tea. The major aromatic compounds of Oriental Beauty tea are geraniol, butylated hydroxytoluene, β-linalool, trans-linaloloxide, linalool oxide I, and 3,7-octadiene-2,6-diol-2,6-dimethyl, while the major aromatic compounds of Tieguanyin tea are trans-nerolidol, α-farnesene, indole, butanoic acid, 2-methyl-2-phenylethyl ester, and phenylethyl butyrate.

Key words: Oriental Beauty tea, Tieguanyin tea, HS-SPME, aromatic analysis, GC-MS analysis

CLC Number:

TS207.3

ZHONG Qiu-sheng1,2 LU Hai-peng1 LIN Zhi1,* TAN Jun-feng1 GUO Li1. Comparison of Aroma Constituents between Oriental Beauty Tea and Tieguanyin Tea[J]. FOOD SCIENCE, 2009, 30(8): 182-186.

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Comparison of Aroma Constituents between Oriental Beauty Tea and Tieguanyin Tea

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