Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis
Document Type
Article
Publication Date
2-15-2019
Abstract
The unique aroma of the Hanzhong black tea is due to the special location of the harvesting place and specific manufacturing processes. In this study, a solid phase extraction method (SPE) as sample preparation tool was combined with gas chromatography (GC) as separation technique and several detection systems such as mass spectrometry (MS), flame ionization (FID) and olfactometry (O), which, together with sensorial analysis were used to characterize aroma compounds in Hanzhong black tea infusion. Seventy three aroma compounds were identified and quantified in the tea infusion by the GC-MS and GC-FID methods, respectively. Among them, odor perceptions of 24 compounds were characterized by the GC-O analysis. It was found that linalool oxide I, II and III, E,E-2,4-nonadienal, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 1-octen-3-one, E,Z-2,6-nonadienal, bis(2-methyl-3-furyl) disulfide had higher odor activity value in the tea infusion and offered floral, fatty, and caramel, mushroom, cucumber, and cooked beef -like odors, respectively. Overall, floral and mushroom and caramel -like odors significantly dominated in the Hanzhong black tea infusion.
Publication Source (Journal or Book title)
Food Chemistry
First Page
130
Last Page
136
Recommended Citation
Chen, X., Chen, D., Jiang, H., Sun, H., Zhang, C., Zhao, H., Li, X., Yan, F., Chen, C., & Xu, Z. (2019). Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis. Food Chemistry, 274, 130-136. https://doi.org/10.1016/j.foodchem.2018.08.124