Analysis of Meitan Cuiya Tea Aroma Components by GC-MS

DOI

10.2991/ifeesm-17.2018.106How to use a DOI?

Keywords

Meitan Cuiya; GC-MS; aroma components; analysis

Abstract

The volatile components of Meitan Cuiya tea in Guizhou were determined, which provides theoretical basis to improve and enhance the aroma quality of Meitan Cuiya tea. Headspace solid-phase microextraction method (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used for the analysis of aroma components from Meitan Cuiya tea. The relative contents of volatile substances in samples were determined and compared. Meitan Cuiya tea had 43 kinds of volatile compounds, among them, the predominant compounts were alcohols, esters, aldehydes, ketones, hydrocarbons and others, of which the major ones were ethanal (2.444%), methyl sulfide (5.264%), linalool (5.106%), trans-Geraniol (2.587%), dihydroactinidiolide (2.364%), hexadecane (3.605%) and caffeine (26.348%). The GC-MS method had the advantages of rapid, simple and accurate and it was suitable for the study of aroma components in Meitan Cuiya tea. It provides advanced technical support for further studies on the chemical composition of tea aroma components and formation mechanism of Meitan Cuiya tea aroma quality.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Xiaofen Li
AU  - Yuqing Liang
AU  - Hua Feng
AU  - Xiaozhen Zheng
AU  - Liubo Yang
AU  - Xiangpei Wang
PY  - 2018/02
DA  - 2018/02
TI  - Analysis of Meitan Cuiya Tea Aroma Components by GC-MS
BT  - Proceedings of the 2017 3rd International Forum on Energy, Environment Science and Materials (IFEESM 2017)
PB  - Atlantis Press
SP  - 559
EP  - 563
SN  - 2352-5401
UR  - https://doi.org/10.2991/ifeesm-17.2018.106
DO  - 10.2991/ifeesm-17.2018.106
ID  - Li2018/02
ER  -