Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (2): 175-183.doi: 10.13305/j.cnki.jts.2016.02.008

Previous Articles     Next Articles

Analysis of Aroma Components in Big-leaf Tea Plant (Camellia sinensis var. assamica) Flower Using Headspace Solid-phase Microextraction Coupled with GC/MS

WANG Chen1, LÜ Shidong2, LIAN Ming1, MENG Qingxiong1,*   

  1. 1. Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China;
    2. Kunming Grain and Oil and Feed Product Quality Inspection Center, Yunnan 650118, China
  • Received:2015-08-13 Online:2016-04-15 Published:2019-08-23

Abstract: The volatile components of tea flower (Camellia sinensis var. assamica), which was collected from tea garden in Pu-erh district, were extracted by fully automated headspace solid-phase microextraction (HS-SPME), identified by gas chromatography-mass spectrometry (GC/MS), and compared with the volatile components of Pu-erh green tea from same tea garden. The results showed that 9 and 67 kinds of volatile components were identified in tea flower and Pu-erh raw tea, respectively. Among them, hydrocarbons and alcohols were two major volatile components. Comparison showed that all volatile components of the tea flower were also found in Pu-erh green tea. Our results suggests that the tea flower may have similar aroma to tea leaves, and can also be mixed with tea leaves to improve the aromatic flavor.

Key words: tea flower, Pu-erh raw tea, HS-SPME, volatile components, GC/MS

CLC Number: