Study on Aromatic Components Analysis of Roasted Green Tea by GC-MS

Abstract

Abstract: Aromatic components of the roasted green tea were assayed by simultaneous distillation and extraction(SDE)with gas chromatogram-mass spectrum methods.Ninety-one volaile constituents were identified to account for 96.6% in total aromatic components.The major constituents are 9,12-octadecadienoic acid,linalool,hexyldecanoic acid,geraniol,linoleic acid methyl ester,nerolidol,cis,cis-7,10,-hexadecadiena,4-amino-benzenemethanol,α-cubebene and hexadecanoic acid methyl ester, respectively.Some constituents are identified for the first time.

Key words: roasted green tea, volatile oil, aromatic components, GC-MS

DOU Hong-Liang, LI Chun-Mei, QIAO Yu, GU Hai-Feng, ZHOU Li-Ming. Study on Aromatic Components Analysis of Roasted Green Tea by GC-MS[J]. FOOD SCIENCE, 2007, 28(5): 258-261.

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Study on Aromatic Components Analysis of Roasted Green Tea by GC-MS

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