Analysis of flavor components in Fenghuang Dancong oolong teas using HS-SPME-GC-MS

作者：Shi, Jingfang; Chen, Dong; Huang, Wenjie; Chen, Zhuang; Wu, Hualing; Zhang, Wenhu; Bei, Jinlong; Yan, Shijuan^*

来源：Shipin Kexue/Food Science, 2016, 37(24): 111-117.

DOI：10.7506/spkx1002-6630-201624017

• D-limonene
• Gas chromatography-mass spectrometries (GC-MS)
• Headspaces
• HS-SPME
• HS-SPME GC-MS
• Oolong tea
• Solid phase micro extraction
• Volatile compounds

This study aimed to identify and quantify volatile compounds in five different Fenghuang Dancong oolong teas using head space solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Fiftyfive volatile compounds, including alcohols, aldehydes, esters, ketones, alkenes, and alkanes, were identified. Alcohols were the major components, followed by alkene. The major volatile compounds common to these five types of oolong teas were hotrienol, linalool, linaloloxide, D-limonene, β-myrcene, indole, jasmone, nerolidol, benzyl nitrile and σ-cymene. However, their relative contents were different, which are consistent with their aroma patterns.

• 出版日期2016