Optimization of Aroma Extraction and Aroma Component Analysis on Chestnut-like Green Tea

YIN Hongxu; YANG Yanqin; YAO Yuefeng; ZHANG Mingming; WANG Jiaqin; JIANG Yongwen; YUAN Haibo

doi:10.13305/j.cnki.jts.2018.05.009

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Journal of Tea Science ›› 2018, Vol. 38 ›› Issue (5) : 518-526. DOI: 10.13305/j.cnki.jts.2018.05.009

Optimization of Aroma Extraction and Aroma Component Analysis on Chestnut-like Green Tea

YIN Hongxu^1,2, YANG Yanqin¹, YAO Yuefeng^1,2, ZHANG Mingming^1,2, WANG Jiaqin^1,2, JIANG Yongwen¹, YUAN Haibo^1,*

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Abstract

Fourteen green tea samples with typical chestnut-like aroma and 2 samples with sweet aroma were used as materials and the optimal conditions including the type of extraction fiber, the extraction time, the extraction temperature and electrolyte concentration were selected by comparing the extraction effect of different conditions. The optimal conditions for preparing aroma of chestnut-like green tea were explored and the characteristic peak analysis of chestnut-like green tea was carried out. Results indicated that the optimal extraction conditions of chestnut-like green tea were as follows: extraction fiber DVB/CAR/PDMS, extraction temperature at 50℃, extraction for 50βmin, electrolyte concentration of 1-3βmg·L^-1. under this condition, 171 volatile compounds were detected and 30 peaks were identified as common characteristic peaks of chestnut-like green tea, including 5 alcohols, 4 alkenes, 7 alkanes. the RSDs of the relative peak areas were ≤5.0%, which showed a high repeatability. The similarity analysis of angle cosine method and correlation coefficient method proved that the characteristic peaks could well explain their contribution to chestnut-like fragrant.

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chestnut-like aroma / green tea / HS-SPME/GC-MS / volatile constituents

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YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo. Optimization of Aroma Extraction and Aroma Component Analysis on Chestnut-like Green Tea[J]. Journal of Tea Science. 2018, 38(5): 518-526 https://doi.org/10.13305/j.cnki.jts.2018.05.009

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