Analysis and Identification of Characteristic Flavor Components in Baiyaqilan Tea
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Abstract:
The key aroma components of Baiyaqilan tea were analyzed and identified. Through headspace solid phase microextraction combined with gas chromatography and mass spectrometry, 36 volatile components were identified, including 9 of olefins, 7 of aldehydes, 5 of esters, 4 of alcohols, 4 of ketones, 3 of oxides and 4 others. Among them, 1-ethyl-1-hydropyrrole (753.60 μg/L), nonanal (430.57 μg/L), 2-ethylfuran (170.21 μg/L), hexanal (147.14 μg/L), 2-methylbutyraldehyde (148.49 μg/L), 2-methylpropanal (86.48 μg/L) and 3-Methylbutyraldehyde (73.53 μg/L) were higher in content. Furthermore, relative odor activity value and recombination results showed that flavor, 1-ethyl-1-hydropyrrole, nonanal, 3-Methylbutyraldehyde, 2-methylbutyraldehyde, decanal, 2-ethylfuran, octanal, hexanal, hexyl butyrate, 2-methylpropanal, linalool, heptanal, linalool oxide and limonene were the major aroma compounds of Baiyaqilan tea. In this study, the characteristic aroma components of Baiyaqilan tea were clarified, which provided reference data for the quantitative standard of aroma quality and quality management of Baiyaqilan tea.
