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Journal of Tea Science ›› 2010, Vol. 30 ›› Issue (3): 167-172.doi: 10.13305/j.cnki.jts.2010.03.003

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Study on Aroma Characteristics and Components of New-type Scented Tea

SI Hui-qing1, SHEN Qiang2, PANG Xiao-li1,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Guizhou Tea Research Institute, Meitan 564100, China
  • Received:2009-10-09 Revised:2010-01-25 Published:2019-09-11

Abstract: To identify the aroma characteristics and components of new-type scented tea, sensory evaluation and supercritical CO2 extraction, together with gas chromatography-mass spectrometry technology(GC-MS) are applied in the experiment to analyze and determine the components of the essential oil. The results showed that new-type scented tea has a rich aroma which is characterized by elegance, fragrance, lasting and harmony. While 121 peaks have been isolated and 103 compounds have been discovered, which account for 99.51% of the total components of the new-type scented tea. The major aroma constituents are Phthalic acid, diisobutyl ester(8.81%), Germacrene D-4-ol(6.28%), Heneicosane(3.58%), β-Linalool(3.39%), Hedycaryol(2.76%), Methyl jasmonate(2.31%), Cubenol(2.24%) and Eicosane(2.23%). Those compounds including 4-Methyl-trans-3-thiabicyclo[4.4.0]decane, Aristolene epoxide, 1-Chloro-octadecane, 3-Dodecyl-2,5-furandio-ne have been first time indentified from scented tea.

Key words: new-type scented tea, aroma, supercritical CO2 extraction, gas chromatography-mass spectrometry

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