Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry

文献类型： 外文期刊

第一作者： Qin, Peiyou

作者： Qin, Peiyou;Wu, Li;Ren, Guixing;Ma, Tingjun;Shan, Fang

作者机构：

关键词： linoleic acid: 60-33-3;nonanal: 124-19-6;niacin: 59-67-6;vanillic acid: 121-34-6;7-hydroxycoumarin: 93-35-6;maltol: 118-71-8;2;5-dimethyl-4-hydroxy-3(2H)-furanone;2;5-dimethylpyrazine;trimethylpyrazine: 14667-55-1;2;3-diethyl-5-methylpyrazine;2-ethyl-5-methylpyrazine;benzeneacetaldehyde: 122-78-1;tartary buckwheat tea: tea

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma. However, its characteristic aroma compounds have not been elucidated. The aims of present study were identification and quantification of its aroma compounds. The analyses were performed by gas chromatography-mass spectrometry (GC-MS) after 3 different isolation techniques. Seventy-seven compounds were identified. Among these compounds, 35 were quantified by available standards. The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV >= 10) were as follows: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, nonanal, 2,3-diethyl-5-methylpyrazine, benzeneacetaldehyde, maltol, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine. Some nutritional and bioactive compounds were also identified in this study, such as linoleic acid, niacin, vanillic acid, 7-hydroxycoumarin, butylated hydroxytoluene.

分类号： TS2

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