Aroma Components of Oolong Tea by HS-SPME-GC-MS and GC-O

MIAO Ai-qing; LU Hai-peng; SUN Shi-li; WANG Li; PANG Shi; LAI Zhao-xiang; ZENG Qiong; LIN Zhi

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Journal of Tea Science ›› 2010, Vol. 30 ›› Issue (S1) : 583-587.

Aroma Components of Oolong Tea by HS-SPME-GC-MS and GC-O

MIAO Ai-qing¹, LU Hai-peng², SUN Shi-li¹, WANG Li², PANG Shi¹, LAI Zhao-xiang¹, ZENG Qiong¹, LIN Zhi^2,*

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Abstract

The aroma components of four Oolong teas were estimated by HS-SPME-GC-MS and GC-O. The results showed that the main volatile aroma components of Baiye Dancong were linalool and its oxide (I), indoles for Jinxuan, linalool, methyl salicylate, (Z)-hexanoic acid-3-hexenyl ester and alpha-farnesene for Tieguanyin, and linalool oxide (I), (Z)-hexanoic acid-3-hexenyl ester and alpha-farnesene for Huangjingui, respectively.

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aroma / GC-MS / GC-O / Oolong tea

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MIAO Ai-qing, LU Hai-peng, SUN Shi-li, WANG Li, PANG Shi, LAI Zhao-xiang, ZENG Qiong, LIN Zhi. Aroma Components of Oolong Tea by HS-SPME-GC-MS and GC-O[J]. Journal of Tea Science. 2010, 30(S1): 583-587

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