Analysis of volatile aroma components of Ampelopsis grossedentata tea with different processing technology based on GC-MS combined with ROAV

Authors

ZHANG Jin-cheng, Hunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, Jishou, Hunan 416000, China; College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
YU Ji, Hunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, Jishou, Hunan 416000, China; College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
MA Cheng-jin, Hunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, Jishou, Hunan 416000, China; College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
YAO Mao-jun, Hunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, Jishou, Hunan 416000, China; College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
WU Zhu-qing, Hunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, Jishou, Hunan 416000, China; College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China

Abstract

Objective: This study aimed to explore the influence of processing technology on characteristic aroma components of Ampelopsis Grossedentata tea. Methods: Four different samples of A. Grossedentata were prepared by traditional processing technology, black tea processing technology, green tea processing technology and dark tea processing technology, and the key flavor compounds of different samples were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry combined with relative odor activity （ROAV）, taking the naturally dried A. Grossedentata leaves as control. Results: A total of 37 volatile flavor compounds were detected from 4 kinds of A. Grossedentata tea samples and control samples, among which 7 substances including 1-octene-3-ol, benzyl alcohol, β-ionone, phenylacetaldehyde, trans-2-hexenal, dihydroactinidiolide and methyl salicylate were common components in 4 kinds of samples. ROAV value showed that 1- octene-3-ol and β-ionone was the common key aroma components, Among them, β-ionone contributes the most. The key aroma components of A. Grossedentata tea are different under different processing conditions, and linalool and trans-2-nonenal, the iconic aroma components of black tea, were detected in the key aroma components of A. Grossedentata tea in black tea processing group. Conclusion: The aroma performance of A. Grossedentata tea processed by black tea technology and green tea technology is similar to that of traditional technology, but the aroma performance of dark tea technology is slightly inferior. Fermentation process can be considered as one of the optimal key processes for making A. Grossedentata tea.

Publication Date

12-28-2021

First Page

20

Last Page

25,31

DOI

10.13652/j.issn.1003-5788.2021.12.003

Recommended Citation

Jin-cheng, ZHANG; Ji, YU; Cheng-jin, MA; Mao-jun, YAO; and Zhu-qing, WU (2021) "Analysis of volatile aroma components of Ampelopsis grossedentata tea with different processing technology based on GC-MS combined with ROAV," Food and Machinery: Vol. 37: Iss. 12, Article 3.
DOI: 10.13652/j.issn.1003-5788.2021.12.003
Available at: https://www.ifoodmm.cn/journal/vol37/iss12/3

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