Effects of pretreatment on aroma components of Guzhang Maojian Tea

Authors

XIANG Xiaole, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
YU Ji, Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
YANG Wangen, Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
MA Chengjin, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China

Abstract

The aroma components of Guzhang Maojian Tea was extracted by solid-phase micrextraction (SPME), and identified by gas chromatography-mass spectrometry (GC—MS). Then compared the difference of two different pretreatment. Results showed that, a total of 109 aroma compounds were found in Guzhang Maojian Tea identified by direct adsorption, which including 26 alkene, 25 hydrocarbons, 17 alcohols, 9 ketones, 13 esters, 4 aldehydes,6 nitrogen containing compound, 2 acids, 2 phenols, 1 ether, 4 heterocycle and others. And 63 kinds were determined by bubbled adsorption, which including 12 alkene, 4 hydrocarbons, 14 alcohols, 8 ketones, 5 esters, 12 aldehydes, 2 phenols,4 nitrogen containing compound, 2 heterocycle and others.both of two pretreatment detection 37 kinds and total detection 135 aroma components. Indicate that the aroma compounds of tea was greatly effected by pretreatment, two pretreatment complement each other and can better reflect the essence of aroma of Guzhang Maojian Tea.

Publication Date

8-28-2015

First Page

232

Last Page

236

DOI

10.13652/j.issn.1003-5788.2015.04.058

Recommended Citation

Xiaole, XIANG; Ji, YU; Wangen, YANG; and Chengjin, MA (2015) "Effects of pretreatment on aroma components of Guzhang Maojian Tea," Food and Machinery: Vol. 31: Iss. 4, Article 58.
DOI: 10.13652/j.issn.1003-5788.2015.04.058
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/58

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