Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry

文献类型： 外文期刊

第一作者： Lv, Hai-Peng

作者： Lv, Hai-Peng;Lin, Zhi;Wang, Li;Tan, Jun-Feng;Guo, Li;Zhong, Qiu-Sheng

作者机构：

关键词： pu-erh tea;aroma;characterisation;HS-SPME;GC-olfactometry

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Volatile compounds from Pu-erh tea were extracted using a headspace-solid phase microextraction (HS-SPME), and analysed with a gas chromatography-mass spectrometry (GC-MS) and a gas chromatography olfactometry (GC-O). Results showed that a total of 66 major volatile compounds were identified by GC-MS analysis; among them, methoxy-phenolic compounds (33.58%), alcohols (23.01%) and hydrocarbons (11.62%) were the major chemical classes. It was found that 1,2,3-trimethoxybenzene (17.16%) was the most abundant aroma components, followed by α-terpineol (5.68%), 1,2-dimethoxybenzene (4.64%) and linalool oxide Ⅱ (4.29%) in order. Twenty-nine odour active compounds were perceived by GC-0 analysis. Further investigation showed that 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, 1,2,3-tri-methoxy-5-methylbenzene, 4-ethyl-l,2-dimethoxy-benzene, β-ionone, β-linalool, linalool oxides, decanal, etc. were responsible for the special flavour in Pu-erh tea. It seems that the methoxy-phenolic compounds and alcohols play a vital role in the special flavour of Pu-erh tea.

分类号： TS2

  • 相关文献

[1]Purification and characterisation of a phosphatidylcholine-binding protein from duck Biceps femoris muscle. Wang, D. Y.,Zhang, M. H.,Liu, F.,Zhu, Y. Z.,Xu, W. M.. 2014

[2]Heterologous expression and characterisation of a laccase from Colletotrichum lagenarium and decolourisation of different synthetic dyes. Wang, Bo,Tian, Yongsheng,Zhao, Wei,Li, Zhengjun,Gao, Jianjie,Peng, Rihe,Yao, Quanhong,Yan, Ying.

[3]Characterisation and expression of a novel haplotype cry2A-type gene from Bacillus thuringiensis strain JF19-2. Tan, Furong,Zheng, Aiping,Zhu, Jun,Guan, Peng,Yu, Xiumei,Wang, Shiquan,Deng, Qiming,Li, Shuangcheng,Liu, Huainian,Li, Ping,Zheng, Aiping,Zhu, Jun,Guan, Peng,Yu, Xiumei,Wang, Shiquan,Deng, Qiming,Li, Shuangcheng,Liu, Huainian,Li, Ping.

[4]Contents of fluoride, lead, copper, chromium, arsenic and cadmium in Chinese Pu-erh tea. Lv, Hai-Peng,Lin, Zhi,Tan, Jun-Feng,Guo, Li.

[5]Processing and chemical constituents of Pu-erh tea: A review. Lv, Hai-peng,Liang, Yue-rong,Zhang, Ying-jun,Lv, Hai-peng,Lin, Zhi.

[6]Monitoring and risk assessment of 74 pesticide residues in Pu-erh tea produced in Yunnan, China. Chen, Hongping,Wang, Qinghua,Jiang, Ying,Wang, Chuanpi,Yin, Peng,Liu, Xin,Lu, Chengyin. 2015

[7]Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia. Lv, Hai-Peng,Zhu, Yin,Tan, Jun-Feng,Guo, Li,Dai, Wei-Dong,Lin, Zhi.

[8]Phenolic compounds and the biological effects of Pu-erh teas with long-term storage. Chen, Meichun,Zhu, Yujing,Wang, Jieping,Chen, Zheng,Zheng, Meixia,Liu, Bo,Zhang, Haifeng,Liu, Xiaogang.

[9]Free radical scavenging effect of Pu-erh tea extracts and their protective effect on oxidative damage in human fibroblast cells. Jie, Guoliang,Lin, Zhi,Zhang, Longze,Lv, Haipeng,He, Puming,Zhao, Baolu.

[10]Influences of Grafting on Aromatic Compounds in Muskmelon by Solid Phase Microextraction with GC-MS. Xiao, Shouhua,Wang, Chongqi,Dong, Yumei,Jiao, Zigao,Zhao, Shancang. 2010

[11]Effects of Exogenous Ethylene Treatments on the Major Volatile Flavor Compounds of Peach Fruit in CA Storage. Wang, Guixi,Liang, Lisong,Hu, Huali,Li, Pengxia. 2008

[12]Headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of the volatile components of longan (Dimocarpus longan Lour.). Zhang, Yi,Gao, Bei,Zhang, Mingwei,Zhang, Yi,Gao, Bei,Zhang, Mingwei,Xu, Yujuan,Shi, John. 2009

[13]Analysis of the variation in scent components of Hosta flowers by HS-SPME and GC-MS. Liu, Qian,Sun, Guofeng,Lin, Qinwen,Zhang, Jinzheng,Li, Xiaodong,Liu, Qian,Sun, Guofeng,Lin, Qinwen,Zhang, Jinzheng,Li, Xiaodong,Liu, Qian,Wang, Su.

[14]Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis). Zhu, Yin,Shao, Chen-Yang,Lv, Hai-Peng,Zhang, Yue,Dai, Wei-Dong,Guo, Li,Tan, Jun-Feng,Peng, Qun-Hua,Lin, Zhi,Shao, Chen-Yang.

[15]Enantiomeric analysis of linalool in teas using headspace solid-phase microextraction with chiral gas chromatography. Yang, Ting,Zhu, Yin,Shao, Chen-Yang,Zhang, Yue,Shi, Jiang,Lv, Hai-Peng,Lin, Zhi,Yang, Ting,Shao, Chen-Yang,Shi, Jiang.

[16]Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice. Yi, Zhiying,Feng, Tao,Li, Mingming,Liu, Tao,Yi, Zhiying,Zhuang, Haining,Ye, Ran.

[17]Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China. Dong, Wenjiang,Tan, Lehe,Zhao, Jianping,Hu, Rongsuo,Lu, Minquan,Dong, Wenjiang,Tan, Lehe,Zhao, Jianping,Hu, Rongsuo,Lu, Minquan.

[18]Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography-Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds. Lin, Mao,Long, Mingxiu,Zheng, Jiong,Kan, Jianquan,Lin, Mao,Long, Mingxiu,Li, Guolin,Chen, Xi,Lin, Mao,Li, Chao.

[19]Study on Extraction of Volatile Compounds in Guava Fruit by Different Solid Phase Micro-Extraction Fibers. Li, Guo-peng,Jing, Wei,Lin, Li-jing,Li, Ji-hua,Zhao, Jun. 2013

[20]Identification of volatile and softening-related genes using digital gene expression profiles in melting peach. Li, Xiong-wei,Jiang, Jun,Zhang, Li-ping,Yu, Yi,Chai, Ming-liang,Jia, Hui-juan,Gao, Zhong-shan,Li, Xiong-wei,Ye, Zheng-wen,Wang, Xiu-min,Zhou, Jing-yi,Zhang, Hui-qin,Arus, Pere. 2015

作者其他论文 更多>>

微信小程序