Analysis of Specific Aroma Components in Citrus Pu-erh Tea by GC-MS
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Abstract:
The citrus pu-erh tea dried by sunlight was prepared from raw pu-erh tea and mandarin peel. A total of 60, 97, 116, 78 and 75 aromatic components were identified from raw pu-erh tea, mandarin peel, citrus pu-erh tea, the interior of citrus pu-erh tea and the surface of citrus pu-erh tea by the simultaneous distillation extraction and GC-MS, which were accounted for 96.39%, 97.07%, 91.47%, 93.13%, and 97.53% of the total volatile substances, respectively. According to the analysis results, some new specific aroma components were formed during the citrus pu-erh tea processing, while the main aromatic components of raw pu-erh tea and mandarin peel, such as limonene, methyl 2-(methylamino)benzoate, g-terpinene, linalool, (+)-alpha-pinene and myrcene were remained. Among the key aroma components, one part was the compounds with a significantly higher relative content than raw pu-erh tea and mandarin peel, such as 4-terpinol, (-)-trans-Carveol, Cumene, (+) – carvone and 3-methyl-4-(1-methylethyl)-pheno, and another part was the compounds generated substances during process, such as 4-carvomenthenol, pinocarvone, piperitone, carvenone, p-acetanisole, geranyl isovalerate, isodurene, r-muurolene and N-ethylpyrrole. Therefore, the above aromatic components together formed the unique aromatic quality of citrus pu-erh tea, and were also responsible for the potential pharmacological activity.
