Analysis of Aroma Components of Different Cultivars of White Peony Tea Based on ATD-GC-MS
Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from different tea cultivars. The characteristics of aroma among different tea cultivars were explored. A total of 50 volatile components were detected in five...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Shuxian SHAO [verfasserIn] Shuyan WANG [verfasserIn] Li WANG [verfasserIn] Feng ZHAO [verfasserIn] Xiaomin CHEN [verfasserIn] Xiuxiu WU [verfasserIn] Naixing YE [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Chinesisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
automatic thermal desorption-gas chromatography-mass spectrometry (atd-gc-ms) |
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| Übergeordnetes Werk: |
In: Shipin gongye ke-ji - The editorial department of Science and Technology of Food Industry, 2022, 43(2022), 1, Seite 261-268 |
|---|---|
| Übergeordnetes Werk: |
volume:43 ; year:2022 ; number:1 ; pages:261-268 |
| Links: |
|---|
| DOI / URN: |
10.13386/j.issn1002-0306.2021030180 |
|---|
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DOAJ083621695 |
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| 520 | |a Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from different tea cultivars. The characteristics of aroma among different tea cultivars were explored. A total of 50 volatile components were detected in five samples. Hexanal, nonanal, decanal, benzyl alcohol, linalool 1-pentanol and β-Ionone were the main aroma components, which laid the aroma foundation of white tea. A total of 44 kinds of aroma components were significantly different by univariate analysis (P<0.05). Moreover, the value of aroma activity (OAV) also differed among different cultivars of white peony tea. Aldehydes and alcohol compounds were the major aromatic components in Zhenghe Dabaicha. Fuding Dahaocha had a higher content of alcohol compounds. Aldehydes and hydrocarbons compounds were the major aromatic components in Fuyun 6. Alcohols and hydrocarbons compounds were the major aromatic components in Jiulong Dabaicha and Fuyun 595. This study can provide reference for further exploring the classification of aroma types of white tea cultivars. | ||
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TP368-456 Analysis of Aroma Components of Different Cultivars of White Peony Tea Based on ATD-GC-MS white tea white peony tea tea cultivars aroma automatic thermal desorption-gas chromatography-mass spectrometry (atd-gc-ms) |
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misc TP368-456 misc white tea misc white peony tea misc tea cultivars misc aroma misc automatic thermal desorption-gas chromatography-mass spectrometry (atd-gc-ms) misc Food processing and manufacture |
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misc TP368-456 misc white tea misc white peony tea misc tea cultivars misc aroma misc automatic thermal desorption-gas chromatography-mass spectrometry (atd-gc-ms) misc Food processing and manufacture |
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Analysis of Aroma Components of Different Cultivars of White Peony Tea Based on ATD-GC-MS |
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Analysis of Aroma Components of Different Cultivars of White Peony Tea Based on ATD-GC-MS |
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Shuxian SHAO |
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Shuxian SHAO Shuyan WANG Li WANG Feng ZHAO Xiaomin CHEN Xiuxiu WU Naixing YE |
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analysis of aroma components of different cultivars of white peony tea based on atd-gc-ms |
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TP368-456 |
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Analysis of Aroma Components of Different Cultivars of White Peony Tea Based on ATD-GC-MS |
| abstract |
Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from different tea cultivars. The characteristics of aroma among different tea cultivars were explored. A total of 50 volatile components were detected in five samples. Hexanal, nonanal, decanal, benzyl alcohol, linalool 1-pentanol and β-Ionone were the main aroma components, which laid the aroma foundation of white tea. A total of 44 kinds of aroma components were significantly different by univariate analysis (P<0.05). Moreover, the value of aroma activity (OAV) also differed among different cultivars of white peony tea. Aldehydes and alcohol compounds were the major aromatic components in Zhenghe Dabaicha. Fuding Dahaocha had a higher content of alcohol compounds. Aldehydes and hydrocarbons compounds were the major aromatic components in Fuyun 6. Alcohols and hydrocarbons compounds were the major aromatic components in Jiulong Dabaicha and Fuyun 595. This study can provide reference for further exploring the classification of aroma types of white tea cultivars. |
| abstractGer |
Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from different tea cultivars. The characteristics of aroma among different tea cultivars were explored. A total of 50 volatile components were detected in five samples. Hexanal, nonanal, decanal, benzyl alcohol, linalool 1-pentanol and β-Ionone were the main aroma components, which laid the aroma foundation of white tea. A total of 44 kinds of aroma components were significantly different by univariate analysis (P<0.05). Moreover, the value of aroma activity (OAV) also differed among different cultivars of white peony tea. Aldehydes and alcohol compounds were the major aromatic components in Zhenghe Dabaicha. Fuding Dahaocha had a higher content of alcohol compounds. Aldehydes and hydrocarbons compounds were the major aromatic components in Fuyun 6. Alcohols and hydrocarbons compounds were the major aromatic components in Jiulong Dabaicha and Fuyun 595. This study can provide reference for further exploring the classification of aroma types of white tea cultivars. |
| abstract_unstemmed |
Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from different tea cultivars. The characteristics of aroma among different tea cultivars were explored. A total of 50 volatile components were detected in five samples. Hexanal, nonanal, decanal, benzyl alcohol, linalool 1-pentanol and β-Ionone were the main aroma components, which laid the aroma foundation of white tea. A total of 44 kinds of aroma components were significantly different by univariate analysis (P<0.05). Moreover, the value of aroma activity (OAV) also differed among different cultivars of white peony tea. Aldehydes and alcohol compounds were the major aromatic components in Zhenghe Dabaicha. Fuding Dahaocha had a higher content of alcohol compounds. Aldehydes and hydrocarbons compounds were the major aromatic components in Fuyun 6. Alcohols and hydrocarbons compounds were the major aromatic components in Jiulong Dabaicha and Fuyun 595. This study can provide reference for further exploring the classification of aroma types of white tea cultivars. |
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Analysis of Aroma Components of Different Cultivars of White Peony Tea Based on ATD-GC-MS |
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https://doi.org/10.13386/j.issn1002-0306.2021030180 https://doaj.org/article/6e1bf226a7cd4574a8186d861785bbb8 http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030180 https://doaj.org/toc/1002-0306 |
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Shuyan WANG Li WANG Feng ZHAO Xiaomin CHEN Xiuxiu WU Naixing YE |
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