Identification of the Different Aroma Compounds between Conventional and Freeze Dried Wuyi Rock Tea (Dangui) using Headspace Solid Phase Microextraction

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概要

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• Wuyi rock tea, a kind of semi-fermented Oolong tea, is produced around Wuyi Mountain. Due to its unique aroma and taste, namely the aroma of flowers and the earthy taste of rocks (hence its name as Wuyi rock tea), it has become very popular in China. Its characteristics are associated with the manufacturing processes. During which many compounds are produced. Nonvolatile compounds contribute to the taste, while volatile compounds contribute to the aroma. In this study, volatile compounds from two samples using different drying methods were extracted using headspace-solid phase microextraction (HS-SPME) approach, and then analyzed, compared and identified with gas chromatography-mass spectrometry (GC-MS). Among the volatile compounds, trans-nerolidol, farnescene, hexyl hexanoate, indole and geraniol were identified, and found to have high content in both samples. The analytical results showed that freeze drying process is an alternative drying method, which is especially suitable for the production of highly scented Wuyi rock tea.

• 社団法人 日本食品科学工学会の論文

著者

• Chen Xi

  Department Of Chemistry And The Key Laboratory Of Analytical Sciences Of The Ministry Of Education C

• WANG Yi-ru

  Department of Chemistry, College of Chemistry and Chemical Engineering, State Key Laboratory of Marine Environmental Science, Xiamen University

• MA Chun-hua

  Key Laboratory of Analysis and Detection Technology for Food Safety Ministry of Education, College of Chemistry and Chemical Engineering, Fuzhou University

• TAN Connieal

  Department of Chemistry, College of Chemistry and Chemical Engineering, State Key Laboratory of Marine Environmental Science, Xiamen University

• LI Wei-lin

  Collage of Tea and Food Science, Wuyi University

• CHEN Liang-bi

  Collage of Tea and Food Science, Wuyi University

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