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《Journal of Tea Science》 2007-01
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Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods

DOU Hong-liang, LI Chun-mei, GU Hai-feng, HAO Ju-fang (College of Food Science Technology, HuaZhong Agriculture University, WuHan 430070, China)  
Volatile components of green tea and fresh green tea berverage was extracted using HS-SPME and the major flavor compounds were identified by GC-MS/GC-Olfactometry/RI. The difference of aromatic constituents in composition and relative content between green tea and fresh green tea beverage was also compared.The results showed that the sort、intensity and contribution to total aroma of an aromatic compound could be identified and affirmed effectively by GC-MS/GC-Olfactometry/RI methods; The aromatic constituents of green tea were different from fresh green tea beverage in composition and relative content. Green tea contained 34 kinds of smell compounds, in which 3-Hexen-1-ol, 2-Ethyl-1-hexanol, Benzylalcohol, 1-Octanol, linalool, cis-Linalool oxide, Phenylethyl alcohol, Hexanal, (E)-2-Hexenal, Benzaldehyde, Acetophenone et al were the primary aromatic compounds. Fresh green tea beverage contained 37 kinds of smell compounds, in which linalool, trans-Linalool oxide, Phenylethyl alcohol, Geraniol, Nerol, Nerolidol, (Z)-2-Heptenal, Benzaldehyde, Acetophenone were the essential aromatic constituents.
【Fund】: IFS基金“Study on the influence of oxidation of tea catechins on the flavor of green tea beverages during along shelf life”(编号:E/3657)
【CateGory Index】: TS272.7
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