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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS
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Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS

机译：使用GC-比色法，GC-FPD和GC-MS比较乌龙茶浸液中的香气活性挥发物

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摘要

The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results presented forty-three, forty-five, and forty-eight aroma-active compounds in the TGY, DHP, and DDWL infusions, including six, seven, and five sulfur compounds, respectively. In addition, the concentration of volatile compounds in the tea infusions was further quantitated by solid phase microextraction-gas chromatography (SPME)-GC-MS and SPME-GC-flame photometric detection (FPD). Totally, seventy-six and thirteen volatile and sulfur compounds were detected in three types of tea infusions, respectively. Quantitative results showed that forty-seven aroma compounds were at concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-methylpropanal (OAV: 230-455), 3-methylbutanal (1-353), 2-methylbutanal (34-68), nerolidol (108-184), (E)-2-heptenal (148-294), hexanal (134-230), octanal (28-131), beta-damascenone (29-59), indole (96-138), 6-methyl-5-hepten-2-one (34-67), (R)-(-)-linalool (63-87), and dimethyl sulfide (7-1320) presented relatively higher OAVs than those of other compounds, indicating the importance of these compounds in the overall aroma of tea infusions.
机译：本研究研究了乌龙茶浸液的香气特征（东丁乌龙，DDWL;铁观音，TGY;大红袍，DHP）。气相色谱-嗅觉法（GC-O）采用香气强度法（AI）研究茶浸液中的香气活性物质。结果显示在TGY，DHP和DDWL输注液中有43种，45种和48种芳香活性化合物，分别包括6种，7种和5种硫化合物。此外，还通过固相微萃取-气相色谱（SPME）-GC-MS和SPME-GC-火焰光度检测（FPD）对茶叶中的挥发性化合物浓度进行了定量。总共在三种类型的茶浸液中分别检测到76和13种挥发性和硫化合物。定量结果表明，四十七种香气化合物的浓度高于其相应的气味阈值。根据气味活性值（OAVs），2-甲基丙醛（OAV：230-455），3-甲基丁醛（1-353），2-甲基丁醛（34-68），nerolidol（108-184），（E ）-2-庚烯（148-294），己醛（134-230），辛酸（28-131），β-大马烯酮（29-59），吲哚（96-138），6-甲基-5-庚烯-2 -一个（34-67），（R）-（-）-芳樟醇（63-87）和二甲基硫醚（7-1320）的OAV值比其他化合物高，表明这些化合物在整体上的重要性注入茶的香气。

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