Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC鈥揙lfactometry, GC鈥揊PD, and GC鈥揗S

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• 作者：JianCai Zhu ; Feng Chen ; LingYing Wang ; YunWei Niu ; Dan Yu ; Chang Shu ; HeXing Chen ; HongLin Wang ; ZuoBing Xiao
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：September 2, 2015
• 年：2015
• 卷：63
• 期：34
• 页码：7499-7510
• 全文大小：290K
• ISSN：1520-5118

文摘

The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography鈥搊lfactometry (GC鈥揙) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results presented forty-three, forty-five, and forty-eight aroma-active compounds in the TGY, DHP, and DDWL infusions, including six, seven, and five sulfur compounds, respectively. In addition, the concentration of volatile compounds in the tea infusions was further quantitated by solid phase microextraction鈥揼as chromatography (SPME)鈥揋C鈥揗S and SPME鈥揋C鈥揻lame photometric detection (FPD). Totally, seventy-six and thirteen volatile and sulfur compounds were detected in three types of tea infusions, respectively. Quantitative results showed that forty-seven aroma compounds were at concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-methylpropanal (OAV: 230鈥?55), 3-methylbutanal (1鈥?53), 2-methylbutanal (34鈥?8), nerolidol (108鈥?84), (E)-2-heptenal (148鈥?94), hexanal (134鈥?30), octanal (28鈥?31), 尾-damascenone (29鈥?9), indole (96鈥?38), 6-methyl-5-hepten-2-one (34鈥?7), (R)-(鈭?-linalool (63鈥?7), and dimethyl sulfide (7鈥?320) presented relatively higher OAVs than those of other compounds, indicating the importance of these compounds in the overall aroma of tea infusions.