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Journal of Tea Science ›› 2018, Vol. 38 ›› Issue (5): 518-526.doi: 10.13305/j.cnki.jts.2018.05.009

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Optimization of Aroma Extraction and Aroma Component Analysis on Chestnut-like Green Tea

YIN Hongxu1,2, YANG Yanqin1, YAO Yuefeng1,2, ZHANG Mingming1,2, WANG Jiaqin1,2, JIANG Yongwen1, YUAN Haibo1,*   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineer of Zhejiang Province, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agriculture Sciences, Beijing 100081, China
  • Received:2018-02-02 Revised:2018-03-06 Online:2018-10-15 Published:2019-10-15

Abstract: Fourteen green tea samples with typical chestnut-like aroma and 2 samples with sweet aroma were used as materials and the optimal conditions including the type of extraction fiber, the extraction time, the extraction temperature and electrolyte concentration were selected by comparing the extraction effect of different conditions. The optimal conditions for preparing aroma of chestnut-like green tea were explored and the characteristic peak analysis of chestnut-like green tea was carried out. Results indicated that the optimal extraction conditions of chestnut-like green tea were as follows: extraction fiber DVB/CAR/PDMS, extraction temperature at 50℃, extraction for 50βmin, electrolyte concentration of 1-3βmg·L-1. under this condition, 171 volatile compounds were detected and 30 peaks were identified as common characteristic peaks of chestnut-like green tea, including 5 alcohols, 4 alkenes, 7 alkanes. the RSDs of the relative peak areas were ≤5.0%, which showed a high repeatability. The similarity analysis of angle cosine method and correlation coefficient method proved that the characteristic peaks could well explain their contribution to chestnut-like fragrant.

Key words: green tea, chestnut-like aroma, volatile constituents, HS-SPME/GC-MS

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