Analysis of Aroma Components in Jing’an White Tea by HS-GC-QQQ-MS

doi:10.7506/spkx1002-6630-201322023

Abstract

Abstract:

The composition of aroma compounds in Jing’an White Tea was analyzed by headspace extraction and gas chromatography-
triple quadrupole mass spectrometry (HS-GC-QQQ-MS). Results showed that a total of 37 major volatile compounds
were identified, including 7 hydrocarbons, 6 esters, 6 alcohols, 6 ketones, 4 olefins, 3 acids, 2 aldehydes, 1 phenols
and 2 other compounds. Among them, menthol, limonene, menthone, isopulegol, nonanal, ethyl caproate, caryophyllene,
linalool, piperitone and n-hexadecanoic acid were the major components. The main aroma components were alcohols and
olefins in Jing’an White Tea, with menthol being the most abundant aroma component.

Key words: headspace extraction；Jing&rsquo, an White Tea；gas chromatography-triple quadrupole mass spectrometry (GCQQQ-MS)；aroma compounds

CLC Number:

TS272

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