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

WANG Chen; L&#x000dc; Shidong; LIAN Ming; MENG Qingxiong

doi:10.13305/j.cnki.jts.2016.02.008

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

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 Qingxiong^1,*

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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.

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GC/MS / HS-SPME / Pu-erh raw tea / tea flower / volatile components

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WANG Chen, LÜ Shidong, LIAN Ming, MENG Qingxiong. Analysis of Aroma Components in Big-leaf Tea Plant (Camellia sinensis var. assamica) Flower Using Headspace Solid-phase Microextraction Coupled with GC/MS[J]. Journal of Tea Science. 2016, 36(2): 175-183 https://doi.org/10.13305/j.cnki.jts.2016.02.008

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