Effect of main water quality factors on volatile components of Huangshan maofeng tea with faint scent

被引：0
|
作者：
Liu P. [1 ,2 ]
Xu Y. [1 ]
Yin J. [1 ]
Chen G. [1 ]
Wang F. [1 ]
Yuan H. [1 ]
Liu Y. [1 ,2 ]
机构：
[1] Engineering Research Center for Tea Processing, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou
[2] Graduate School of Chinese Academy of Agricultural Sciences, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2016年 / 16卷 / 01期
关键词：
Faint scent; Headspace solid -phase microextraction; Huangshan Maofeng tea; Volatile components; Water quality;
D O I：
10.16429/j.1009-7848.2016.01.033
中图分类号：
学科分类号：
摘要：
Gas chromatography-mass spectrometry (GC-MS) combined withheadspace solid phase microextraction(HS-SPME) has been successfully applied to analyze change of volatile componentsin Huangshan Maofeng tea with faint scent brewed by main water quality factors. In combination with analysis of correlation and aroma character impact (ACI), the backbone components of green tea with faint scent was analyzed, and effect of water quality on volatile components of green tea was preliminarily known. The analysis of ACI showed that 7 major componentscontributed the most. The relative content of them was only 33.36% of the total peak areas, but the ACI reached up to 96%. Among them, linalool (76%) and dimethyl sulfide (10%) contributed the most to Huangshan Maofeng tea aroma, the sum of β-ionone, cis-3-hexenyl hexanoate, heptanal, nonanal and decanal reached 10%. The results of sensory scores showed that the aroma of Huangshan Maofeng tea was influenced by several factors, with descending order of Ca2+>pH>Mg2+; the analysis of volatile components showed that Ca2+ had obvious inhibitory effect on dimethyl sulfide, octanal and β-ionone, while promotive actions to linalool etc. It was found that pH lower than 5 was advantageous to the production ofnonanal and linalool, and pH 5.5-6 was good for volatilization of dimethyl sulfide etc, while Mg2+ had little effect on these volatile components. © 2016, Chinese Institute of Food Science and Technology. All right reserved.
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页码：245 / 257
页数：12
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