FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (6): 215-221.doi: 10.7506/spkx1002-6630-20190115-179

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Analysis of Flavor Characteristics and Volatile Compounds of Kangzhuan Tea

ZHANG Ting, NI Hui, WU Ling, HU Yang, WU Yinglong, HUANG Gaoling, LI Lijun   

  1. (1. College of Food and Biology Engineering, Jimei University, Xiamen 361021, China; 2. Fujian Provincial Key Lab of Food Microbiology and Enzyme Engineering, Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China; 3. College of Food, Sichuan Agricultural University, Ya’an 625014, China)
  • Online:2020-03-25 Published:2020-03-23

Abstract: In this paper, the aroma characteristics of Kangzhuan tea were analyzed by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results of sensory evaluation showed that floral and woody notes were the main aroma profiles of Kangzhuan tea. By GC-MS analysis, a total of 35 volatile compounds were identified. Among them, 1,2,3-trimethoxybenzene (151.7 μg/mL), dihydroactinidiolide (96.9 μg/mL), 2-ethylhexanol (37.7 μg/mL), cedrol (34.8 μg/mL) and phenylacetaldehyde (25.5 μg/mL) were more abundant than the other volatiles. GC-O results showed that trans-2-nonenal (green), trans-β-ionone (floral), linalool (floral), hexanal (green), phenylacetaldehyde (green), trans-α-ionone (woody and stale) and linalool oxide I (floral) were the main flavor-active compounds. The results of this study lay an experimental foundation for further study on the aroma characteristics of Kangzhuan tea.

Key words: Kangzhuan tea, sensory evaluation, key aroma compounds, gas chromatography-mass spectrometry, gas chromatography-olfactometry

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