Analysis of Aroma Compounds in Dark Teas by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201402036

Abstract

Abstract:

The aroma components in Pu-erh tea, Liubao tea and Anhua dark tea were analyzed using headspace-solid-phase
micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that 66 aroma
components were identified in Pu-erh tea, including alcohols, aldehydes, ketones, esters, phenolic compounds, hydrocarbons,
nitrogenous compounds and heterocyclic oxygen compounds, which accounted for 6.48%, 4.17%, 6.30%, 6.09%, 3.90%, 10.58%,
7.11%, and 37.24% of the total amount of aroma compounds, respectively; and 67 in Liubao tea and Anhua dark tea, respectively.
The contents of alcohols, aldehydes, ketones, acids, esters, phenolic compounds, hydrocarbons, nitrogenous compounds and
heterocyclic oxygen compounds in relation to the total amount of the aroma compounds identified in Liubao tea were 6.03%, 6.60%,
11.50%, 0.27%, 5.00%, 6.00%, 9.15%, 9.73%, and 24.69% whereas in Anhua dark tea they were 11.26%, 3.00%, 13.27%, 0.48%,
25.63%, 3.60%, 14.11%, 11.11%, and 4.86%, respectively. In comparison, the aroma characteristics of Pu-erh tea and Liubao tea
were similar, both being rich in methoxybenzene compounds, which was responsible for the stale flavor. Esters were the most
abundant aroma compounds in Anhua dark tea, which contributed to the floral and fruity aroma.

Key words: headspace-solid-phase micro-extraction (HS-SPME), gas chromatograph-mass spectrometry (GC-MS), dark tea, aroma components

CLC Number:

TS272

LI Jian-xun, DU Li-ping*, WANG Chao, LI Wei, LI Tao, XIAO Dong-guang. Analysis of Aroma Compounds in Dark Teas by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2014, 35(2): 191-195.

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