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Journal of Tea Science ›› 2010, Vol. 30 ›› Issue (2): 115-123.doi: 10.13305/j.cnki.jts.2010.02.007

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Analysis of Aroma Compounds in White Tea Using Headspace Solid-phase Micro-extraction and GC-MS

WANG Li1,2, CAI Liang-sui3, LIN Zhi1,*, ZHONG Qiu-sheng4, LV Hai-peng1, TAN Jun-feng1, GUO Li1   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences; National Engineering Technology Research Center for Tea Industry; Key Laboratory of Processing and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100089, China;
    3. Fuding Tea Authority, Fuding 355200, China;
    4. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu’an 355015, China;
  • Received:2009-11-09 Revised:2010-01-06 Published:2019-09-10

Abstract: The aroma components in Silver Needle Tea and White Peony Tea were extracted by headspace solid-phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that the aroma components in white tea had obvious difference compared with green tea and black tea processed with the same variety of tea leaves. The aromatic components in white tea were mainly alcohols, the content of alcohols in Silver Needle Tea and White Peony Tea reached 70.74% and 60.13% respectively, which was much higher than that in green tea (27.56%) and black tea (45.30%). The content of esters of white tea was higher but the content of aldehydes, ketones and hydrocarbon compounds was lower than those in green tea and black tea. Acids and heterocyclic oxygen compounds were not found in white tea. The major aromatic components in white tea were β-linalool and its oxides, geraniol, methyl salicylate, phenylethyl alcohol and benzyl alcohol, which accounted for 35.70%, 23.47%, 5.87%, 7.06% and 2.02%, of the total aroma extraction of Silver Needle Tea, 35.40%, 11.94%, 10.72%, 6.80% and 2.71% of the total aroma extraction of White Peony Tea respectively.

Key words: white tea, HS-SPME, tea aroma components, GC-MS

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