Analysis of Aroma Compounds in Mulberry Leaf Green Tea by SPME-GC-MS

Abstract

Abstract: The composition of aroma compounds in mulberry leaf green tea was analyzed by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS) combined with computer search. The results showed that aldehydes were the most predominant aroma compounds in mulberry leaf green tea. A total of 39 aroma compounds were identified in green tea of mulberry leaves harvested in different seasons, mainly including benzaldehyde, 1-octen-3-ol, 6-methyl-5-hepten-2-one, (E,E)-2,4-heptadienal, 2-ethyl-1-hexanol, nonanal, decanal, 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, 1-methoxy-4-(1-propenyl)-benzene, 6,10-dimethyl-5,9-undecadien-2-one, β-ionone, heptadecan, and so on. However, the components including α-farnesene, β-ocimene, (Z)-3-hexen-1-ol, benzoate, indole, cedrol, naphthalene and its derivative, phytol and hexanal revealed a significant seasonal difference in mulberry leaf green tea. Moreover, some compounds such as hexanal, 2-heptenal and 1-octen-3-ol might be related to beany flavor, which was mixed mulberry green tea aroma.

Key words: mulberry leaf green tea, headspace solid-phase micro-extraction, gas chromatography-mass spectrometry, aroma compounds

CLC Number:

References

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