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Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography-mass spectrometry, and chemometrics

文献类型： 外文期刊

作者： Zhu, Biying 1 ; Zhang, Jing 1 ; Li, Junyao 1 ; Fang, Shimao 1 ; Zhang, Zheng-Zhu 1 ; Wang, Rangjian 2 ; Deng, Wei-Wei 1 ;

作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Changjiang West Rd, Hefei 230036, Anhui, Peoples R China

2.Fujian Acad Agr Sci, Tea Res Inst, Fuan 355015, Fujian, Peoples R China

关键词： Jinmudan; Catechins; Caffeine; Amino acids; Volatile compounds

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.998； 五年影响因子：3.005 ）

ISSN： 1438-2377

年卷期： 2021 年 247 卷 5 期

页码：

收录情况： SCI

摘要： Jinmudan (JM) tea, produced using Camellia sinensis, cultivar JM, is popular among consumers because of its strong floral and fruity aroma. Aroma profiles of white, green, black, and oolong teas, which were obtained from JM and Tanyangcaicha (TY, control and indigenous variety), were investigated. Sensory evaluation was used to describe the quality characteristics of the tea samples. A combination of headspace solid-phase microextraction, gas chromatography-mass spectrometry (HS-SPME/GC-MS), and chemometrics was used to extract and analyze the volatiles in the samples; 162 volatiles were identified and categorized on the basis of their chemical structures. The proportions of chemical categories differed among the teas. The same type of tea obtained from JM and TY differed significantly in concentrations and categories of volatiles. This study will improve our understanding of the profile of volatile compounds in JM teas and create a basis for investigating the biological characteristics of JM teas.

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