Headspace volatiles influenced by infusion matrix and their release persistence: a case study of oolong tea

文献类型： 外文期刊

第一作者： Lin, Jie

作者： Lin, Jie;Shi, Yuanxu;Wang, Xiaochang;Dong, Chunwang

作者机构：

关键词： Volatiles; Oolong tea; Infusion matrix; Aroma persistence; Headspace solid phase microextraction (HS-SPME)

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期： 2019 年 28 卷 5 期

页码：

收录情况： SCI

摘要： The perceived aroma of oolong tea is primarily and directly affected by its infusion matrix, and the release persistence of headspace volatiles can better illustrate the persistent aroma. Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry was performed to analyze the headspace constituents of oolong tea. The presence of the infusion matrix seemed to prevent the headspace release of certain odorants. The release of indole, nerolidol, and alpha-farnesene was also remarkably enhanced or depressed (2.70, 1.56, and 0.69-fold in tea infusion versus in dry leaves). Moreover, the amount of volatile species gradually decreased with increased water ratio. Eight odorants were determined to be stable and persistent during continuous infusion, whereas six were determined to be less persistent (gradually decreased or stopped releasing). The volatile dilution test further confirmed the persistent release of nerolidol.

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