Comparative Analysis of Volatile Components in Stevia Dry Leaves and its Tea Products
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Abstract:
The composition of aroma compounds in dried Stevia leaf and tea products were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) combining with computer search. The results showed that 76 and 73 volatile compounds existed in stevia leaves and tea products respectively. β-Elemene,α-bergapten, (E)-β-farnesene,α-Humulene and Trans nerolidol were identified in both two kinds of dry leaves, but their relative contents were considerable different in the two kinds of samples. In addition, caryophyllene and elixene were the characteristic compounds in stevia dry leaves. Cedrenol, dihydroactinidiolide and (-)-isocaryophyllene were found in stevia tea products. Compared with volatile components of dry leaves in stevia, the types and contents of olefins compounds decreased, while aldehyde compounds, lipids, alcohol compounds increased in its tea product, indicating that rapid heating could enhance the aroma component contents.
