Analysis of Aroma Composition in Hunan Fuzhuan Tea by Solid-Phase Microextraction Combined with Gas Chromatography-Time of Flight-Mass Spectrometry

doi:10.7506/spkx1002-6630-201422033

Abstract

Abstract:

The aroma components of Hunan Fuzhuan tea were extracted by space solid phase microextraction (SPME)
technique and determined by gas chromatography-time of flight-mass spectrometry (GC-TOF-MS). The optimum extraction
conditions were determined as follows: DVB/CAR/PDMS extraction head (30/50 μm), extraction temperature 80 ℃, and
extraction time 60 min. A total of 93 aroma components of Hunan Fuzhuan tea accounting for over 90% of the total volatile
components were identified, including ketones, aldehydes, hydrocarbon, heterocyclicoxygen compounds, alcohols, acids,
esters, and nitrogen-containing compounds. There were 50 same aroma components identified in three kinds of Fuzhuan teas,
where the major volatile components were E,E-2,4-heptadienal, 6-methyl-5-hepten-2-one, 2-pentyl-furan, geranyl acetone,
3,5-octadiene-2-one (E,E), 6-methyl-3,5-heptadien-2-one, and so on.

Key words: solid phase microextraction (SPME), gas chromatography-time of flight-mass spectrometry (GC-TOF-MS), Hunan Fuzhuan tea, aroma composition

CLC Number:

TS272

YAN Hong-fei1,2, WANG Mei-ling1,2, BAI Xiu-zhi2, ZHU Shao-hua1,2, DAI Hua1, LI Yong-jun1,2,*. Analysis of Aroma Composition in Hunan Fuzhuan Tea by Solid-Phase Microextraction Combined with Gas Chromatography-Time of Flight-Mass Spectrometry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422033.

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Analysis of Aroma Composition in Hunan Fuzhuan Tea by Solid-Phase Microextraction Combined with Gas Chromatography-Time of Flight-Mass Spectrometry

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