食品与发酵工业2011，Vol.37Issue(2)：165-171,7.
同时蒸馏萃取法分析4种台式乌龙茶香气成分
Analysis of Aroma Compounds on Four Taiwang Oolong Tea Using Simultaneous Distillation Extraction
摘要
Abstract
Aroma components of four Taiwang Oolong tea samples(Jinxuan Tea, Cuiyu tea, Ruanzhiwulong tea and Sijichun tea)which obtained from the same procedure of Taiwang Oolong tea manufacturing process were extracted by Simultaneous Distillation Extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS).Comparision of the aroma components between the teas was conducted.And, the Result showed that the main kinds of aroma components in Oolong Tea were alcohols, esters and hydrocarbon compounds, but alcohols in Jinxuan Oolong tea was lower than in other teas.The major aroma compounds of Oolong tea are nerolidol, β-linalool, linalool oxides,phytol, α-farnesene,indole, hexadecanoic acid, hexadecanoic acid methyl ester, 9,12-Octadecadienoic acid (Z,Z) -, methyl ester, 9,12,15 -Octadecatrienoic acid, methyl ester, 2,2,4,6,6-pentamethyl-heptane, 2,6-dimethyl-6-(4-methyl-3-pentenyl) -bicyclo [3.1.1]hept-2-ene, ( Z,Z,Z)-,trienol, neophytadiene, docosane and pentacosane.By sensory evaluation, we found that the scores of Jinxuan, Cuiyu, Ruanzhiwulong and Sijichun Oolong tea were higher than Huangjingui(CK).Jinxuan Tea.And, the tasting quality of all the testing samples was higher than the control, even reached significant level.关键词
同时蒸馏萃取法/金萱/翠玉/软枝乌龙/四季春/气质联用分析引用本文复制引用
陈常颂,张应根,钟秋生,陈荣冰..同时蒸馏萃取法分析4种台式乌龙茶香气成分[J].食品与发酵工业,2011,37(2):165-171,7.基金项目
国家茶叶产业技术体系,科技部支撑计划(2007BAD07B02) （2007BAD07B02）
农业部公益性行业科研专项(3-35-3)项目 （3-35-3）
