Ananlysis of Volatile Components in the Instant Dianhong Tea by SDE-GC-MS and GC-O
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Abstract:
In this paper, the volatile components were analyzed using sensory evaluation, simultaneous distillation-extraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) in the instant Dianhong tea. Sensory evaluation showed that floral was the main flavor profile of the instant Dianhong tea, and there is also a certain sweetness and grass aroma. In addition, 27 volatiles, including 2 aldehydes, 11 alcohols, 4 ketones, 4 esters and 6 others were identified using GC-MS. The quantitative analysis showed that the main volatile substances were benzyl alcohol (3.38 μg/g), linalool (3.52 μg/g), menthol (18.00 μg/g), 4-oxoisophorone (3.53 μg/g), dihydroactinidiolide (80.26 μg/g), hexadecanoic acid (20.60 μg/g) and 4-vinyl-guaiacol (20.60 μg/g), respectively. The GC-O and OVA analysis indicated that phenylacetaldehyde, phenylcarbinol, linalool oxide I, linalool geraniol and indole were the main aroma-active substances. The experiment provided theoretical basis for the flavor study of the instant black tea and other instant tea.
