Analysis of the Flavour Difference between Xinhui Green Citrus Tea and Tangerine Peel Pu'er Tea
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Abstract:
In this paper, the flavor differences between Xinhui green citrus tea and tangerine peel Pu'er tea were studied. The nutritional components and flavor of three kinds of green citrus tea and tangerine peel Pu'er tea were analyzed by high performance liquid chromatography (HPLC), gas phase ion mobility spectroscopy (GC-IMS), solid phase microextraction (SPME)-gas chromatography mass spectrometry (GC-MS), sensory quantitative description analysis and color difference analysis. The results showed that the kinds and contents of free amino acids in green citrus tea were higher than those in tangerine peel Pu'er tea. The total content of free amino acids in green citrus tea cpt1 was the highest (421.21 mg / 100g), the contents of theanine and catechin in cpt3 were the highest when the particle size was about 50 mm, reaching 2.35 mg/100 g and 5. 30% respectively. With the maturity of citrus peel, the polysaccharide content of green citrus tea increased gradually to 51.81 mg/g, the color of the soup deepened and the aroma of tangerine peel faded. The content of polysaccharide in tangerine peel Pu'er cpt4 was the highest, which was 57.03 mg/g. The two kinds of tangerine peel Pu'er had similar and stable tea color and flavor. The results showed that limonene, γ-terpinene, pinene and methyl 2-methylaminobenzoate were the aroma active components of green citrus tea and hydrocarbon, terpineol and linalool oxide were the aroma active components of tangerine peel Pu'er tea. α-terpineol, limonene, carvacrol, pinene, octanal, decanal, perillaldehyde, carvone, myrcene, terpinene, geranyl acetate and caryophyllene were identified as the key characteristic volatile compounds of green citrus tea.
