乌龙茶香气的HS-SPME-GC-MS/GC-O研究

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

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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,*

1. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China

Received:2010-10-20 Revised:2010-12-10 Online:2010-12-20 Published:2019-09-11

Abstract

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.

Key words: Oolong tea, aroma, GC-MS, GC-O

CLC Number:

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

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