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SAFE联合GC-MS GC-O鉴定凤凰单枞茶梗中 的香气活性物质
Hans Journal of Agricultural Sciences 农业科学, 2017, 7(9), 636-647
Published Online December 2017 in Hans. /journal/hjas
/10.12677/hjas.2017.79086
Identification of Aroma Active Compounds
in Fenghuang Dancong Tea Stalk by Solvent
Assisted Flavour Evaporation Combined Gas
Chromatography-Mass Spectrometry/Gas
Chromatography-Olfactometry
Xiaoping Zhao
Mianyang Agricultural School of Sichuan Province, Mianyang Sichuan
st th th
Received: Dec. 1 , 2017; accepted: Dec. 12 , 2017; published: Dec. 20 , 2017
Abstract
In China, tea processing produces a large number of tea by-products each year, accounting for
about 20% of the total tea production. In order to improve the utilization value of Fenghuang
Dancong (Oolong tea) tea stalk, the aroma active compounds were isolated by solvent assisted
flavour evaporation (SAFE), and identified by headspace solid-phase microextraction/gas chro-
matography-mass spectrometry. The effect of baking treatment to volatiles was investigated too.
The results showed that the content of alkanes, aldehydes, acids and ketones increased with the
extension of baking time, while the contents of alkenes, alcohols, esters, heterocyclic compounds,
lactones, aromatic compounds decreased, and the decrease of aromatic compounds was the most
obvious. By time-intensity gas chromatography-olfactometry procedure, 29 aroma active com-
pounds were identified from two samples. Linalool and linalool oxides exhibited the highest in-
tensity of floral fragrance in low baked sample. The number of aroma active compounds of high
baked sample increased significantly, but the intensity of each ingredient wa
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