Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (5): 703-717.doi: 10.13305/j.cnki.jts.2023.05.002

• Research Paper • Previous Articles     Next Articles

Study on Characteristic Flavor Substances in Tea Aroma Type Distilled Spirit Based on GC-MS and GC-O

HUANG Cui1, WANG Fengli2, CHEN Yaolin2, YU Jiajun3,4, WANG Wei2, DU Sufeng2, SONG Tao3,4, CAI Zhongshui3,4, XUE Jie3,4,*, WU Yun1,*   

  1. 1. School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China;
    2. Guang Xi Guo Jing Liquor Co., Ltd., Baise 531405, China;
    3. China Food Fermentation Industry Research Institute, Beijing 100015, China;
    4. National International Joint Research Center for Liquor Quality and Safety, Beijing 100015, China
  • Received:2023-05-26 Revised:2023-07-12 Online:2023-10-15 Published:2023-11-06

Abstract: As a further extension of the deep processing technology of tea raw materials, tea aroma type distilled spirit combines the aroma of tea and wine, and has a unique flavor. In order to clarify the changes of flavor substances of tea aroma type distilled spirit under different processes, solid-phase microextraction/gas chromatography-mass spectrometry was used to analyze the flavor components. The odor specific magnitude estimation method and Odor activity value method in liquid-liquid extraction/gas chromatography-olfactometry-mass spectrometry were used to determine the characteristic flavor substances and their contribution to the overall flavor. The results show that 76 kinds of aroma substances were detected, including 32 esters, 14 alcohols, 10 aldehydes and ketones, 4 acids, 13 terpenes and 3 other substances. Gas chromatography-olfactometry mass spectrometry analysis results show that there were 21 aroma compounds that could be smelled, and 12 key aroma compounds were identified by OAV and OSME together, including linalool (rose flowers), anisole (herbal), ethyl caprate (fruit), ethyl caproate (wine aroma) and so on. The results show that different kinds of microorganisms, fermentation methods and distillation technology significantly affected the composition and contents of flavor substances in tea aroma type distilled spirit. The results of this study have important guiding significance for the characteristic aroma characterization and quality control of tea aroma type distilled spirit.

Key words: tea aroma type distilled spirit, GC-O-MS, OAV, OSME, aroma components

CLC Number: