Analysis of Aroma Components of Xinyang Maojian Tea by SPME-GC-MS

doi:10.7506/spkx1002-6630-201212037

Abstract

Abstract: Solid-phase microextraction (SPME) time and temperature were investigated for the analysis of aroma components in Xinyang Maojian tea by GC-MS. The optimal SPME extraction time and temperature were 50 min and 70 ℃, respectively. A total of 99 aroma components were identified including 32 alcohols (47.83%), 20 hydrocarbons (10.97%), 15 ketones (20.43%), 11 esters (7.24%), 8 phenols (3.4%), 7 aldehydes (7.73%), 3 mixed oxide compounds (1.01%), and 3 nitrogen-containing compounds (1.39%). The characteristic aroma components of Xinyang maojian were linalool, nerol, 6-methyl-5-heptene-2-ketone, amyl alcohol, β-ionone, toluene, 5,6-epoxy-β-ionone, phenethyl alcohol, Z-jasmone, heptaldehyde, 2,2,6 - trimethyl cyclohexanone, benzyl alcohol, 2-ethylhexyl alcohol, nerolidol, and so on.

Key words: solid phase microextraction (SPME) , gas chromatograph-mass spectrometer (GC-MS) , Xinyang Maojian tea , aroma

CLC Number:

TS207.3

KONG Wei-ting，LIU Jian-jun，SI Hui-qing. Analysis of Aroma Components of Xinyang Maojian Tea by SPME-GC-MS[J]. FOOD SCIENCE, 2012, 33(12): 185-189.

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Analysis of Aroma Components of Xinyang Maojian Tea by SPME-GC-MS

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