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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 Zhi2,*   

  1. 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: 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: