1. Analysis of Aroma Components of Tea Processed from Two Yunnan Tea Plant Species Based on Liu Bao Craft
- Author
-
Rui DONG, Siting GAO, Xiaohui ZHOU, Maoxin ZHENG, Lijun ZHANG, Xueyi YANG, Xue XIAO, Yali LI, and Hongjie ZHOU
- Subjects
liu bao craft ,tea cultivar ,quality ,aroma composition ,relative aroma activity value ,Food processing and manufacture ,TP368-456 - Abstract
In order to reveal the aroma compositions of two varieties of Yunnan teas processed based on the Liu Bao tea craft and to explore the more suitable varieties of tea plants for making Liu Bao tea, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) was used to analyze the aroma compositions of two varieties of Yunnan teas by combining the relative odor activity value (ROAV) method with the relative odor activity value (ROAV) method. Headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) was used to analyze the volatile constituents of the two varieties of tea from Yunnan by using the relative aroma activity value (ROAV) method. The results showed that a total of 152 volatile components were detected, with alcohols and esters as the main volatile components, and linalool, lauryl alcohol, nonanal, dihydrokiwifruit lactone, methyl linolenate and methyl palmitate as the main volatile components, and the results of ROAV showed that there were 19 main aroma-contributing volatile components during the processing of the two varieties, and the aroma compounds that were significantly (P
- Published
- 2024
- Full Text
- View/download PDF