Identify the characteristic aroma components of Longjing tea by headspace steam distillation extraction and GC-MS/GC-O

• Published in: Zhejiang da xue xue bao. Journal of Zhejiang University. Sciences edition. Li xue ban Vol. 42; no. 6; pp. 714 - 720
• Main Authors: Xiao, Zuobin, Chen, Hexing, Niu, Yunwei, Wu, Minling, Shu, Chang, Zhu, Jiancai
• Format: Journal Article
• Language: Chinese
• Published: Zhejiang University Press 01.11.2015
• Subjects: Aldehydes; Aroma; Ethyl alcohol; Extraction; Gas chromatography; Pyrazines; Steam distillation; Tea; 气相色谱-嗅闻; 气相色谱-质谱联用; 特征香气成分; 芳香萃取物稀释分析; 顶空蒸汽蒸馏萃取; 龙井茶
• ISSN: 1008-9497
• DOI: 10.3785/j.issn.1008-9497.2015.06.014

The aroma components of Longjing tea was extracted by headspace steam distillation extraction and analyzed by gas chromatography and mass spectrometry (GC-MS) coupled with gas chromatography and olfactometry (GC-O). Totally, 75 volatile compounds comprising alcohols (24), aldehydes (8), ketones (10), esters (6), heterocycles (16) and miscellaneous compounds (11) were separated. A total of 49 characteristic aroma compounds were separated by gas chromatography and olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA). Among these compounds, nerolidol, dihydroactinidiolide, 2-ethyl pyrazine, 2-acetyl furan, linalool, 1-ethyl-2-formyl pyrrole, epoxylinalol, methyl salicylate, benzyl alcohol,benzyl ethanol, indole, 2-ethyl-3, 5-dimethyl pyrazine, beta -ionone, cis-jasmone, methyl jasmonate, coumarin were determined to have the larger contribution on the aroma of Longjing tea.