Position: Home > Articles > Study on Aroma Characteristics and Components of New-type Scented Tea
Journal of Tea Science
2010,30
(3)
167-172
新型花茶的香气特征研究
作 者：
司辉清;沈强;庞晓莉
单 位：
西南大学食品科学学院;贵州省茶叶科学研究所
关键词：
新型花茶;香气;超临界CO2萃取法;气相色谱-质谱仪联用技术
摘 要：
研究新型花茶的香气特征及其化学组成,采用感官审评法和超临界CO2萃取法,并结合气相色谱-质谱仪联用技术,对香气特征和精油成分进行了分析鉴定。结果表明,新型花茶的香气具有馥郁高雅、芬芳持久、茶香协调的特征,从其精油中共分离出121个峰,分析鉴定出103种成分,占总面积的99.51%。相对含量较高的8种成分为:邻苯二甲酸二异丁酯(8.81%)、大根香叶烯D-4-醇(6.28%)、β-芳樟醇(3.39%)、二十一烷(3.58%)、四甲基环癸二烯甲醇(2.76%)、茉莉酮酸甲酯(2.31%)、库毕醇(2.24%)、二十烷(2.23%)。4-甲基-反式-3-硫杂双环[4.4.0]葵烷、环氧化马兜铃烯、1-氯十八烷、3-十二烷基-2,5-呋喃二酮等成分属首次分离。
译 名：
Study on Aroma Characteristics and Components of New-type Scented Tea
作 者：
SI Hui-qing1, SHEN Qiang2, PANG Xiao-li1 (1. College of Food Science, Southwest University, Chongqing 400716, China; 2. Guizhou Tea Research Institute, Meitan 564100, China)
关键词：
new-type scented tea, aroma, supercritical CO2 extraction, gas chromatography-mass spectrometry
摘 要：
To identify the aroma characteristics and components of new-type scented tea, sensory evaluation and supercritical CO2 extraction, together with gas chromatography-mass spectrometry technology(GC-MS) are applied in the experiment to analyze and determine the components of the essential oil. The results showed that new-type scented tea has a rich aroma which is characterized by elegance, fragrance, lasting and harmony. While 121 peaks have been isolated and 103 compounds have been discovered, which account for 99.51% of the total components of the new-type scented tea. The major aroma constituents are Phthalic acid, diisobutyl ester(8.81%), Germacrene D-4-ol(6.28%), Heneicosane(3.58%), β-Linalool(3.39%), Hedycaryol(2.76%), Methyl jasmonate(2.31%), Cubenol(2.24%) and Eicosane(2.23%). Those compounds including 4-Methyl-trans-3-thiabicyclo[4.4.0]decane, Aristolene epoxide, 1-Chloro-octadecane, 3-Dodecyl-2,5-furandio-ne have been first time indentified from scented tea.
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