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Journal of Tea Science ›› 2015, Vol. 35 ›› Issue (2): 137-144.doi: 10.13305/j.cnki.jts.2015.02.005

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Analysis of Optical Isomers of Linalool in Tea Aromatic Components

YANG Ting1,2, ZHU Yin1, LYU Haipeng1,*, MA Chengying1, ZHANG Yue1, SHI Jiang1,2, LIU Shuang1,2, LIN Zhi1,*   

  1. 1. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2014-09-18 Revised:2014-12-02 Online:2015-04-15 Published:2019-08-23

Abstract: Linalool is one of the most important tea aroma components with high content, and it has two optical isomers, namely 3R-(-)-Linalool and 3S-(+)-Linalool, both show entirely different aroma qualities. In this study, a method using chiral chromatographic column and based on headspace solid-phase micro-extraction (HS-SPME) was developed to analyze 3R-(-)-Linalool and 3S-(+)-Linalool in green tea and black tea samples. Results showed that 3R-(-)-Linalool and 3S-(+)-Linalool isomers were existed in green and black tea. The ratio of the relative content of 3S-(+)-Linalool to that of 3R-(-)-Linalool in green tea ranged from 2.07 to 14.05, with an average ratio of the relative content of 5.21, while, the ratio varied greatly in steamed green tea, roasted green tea and baking green tea. The ratio of the relative content of 3S-(+)-Linalool and 3R-(-)-Linalool were the highest in baking green tea (8.05), with the lowest in steamed green tea (2.72), and 4.78 in roasted green tea. The ratio of the relative content of 3S-(+)-Linalool to that of 3R-(-)-Linalool in black tea ranged from 0.65 to 0.82, with an average ratio of the relative content of 0.74. The ratio of the two optical isomers during the processing of green and black tea was analyzed as well, with the highest found following de-enzyme stage during the processing of green tea and following 2 h fermentation of black tea (5.78 and 1.59 respectively). Fresh leaves of 12 tea cultivars were also analyzed. Moreover, it varied greatly in different tea cultivars.

Key words: green tea, black tea, aroma, linalool, optical isomers

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