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Aroma Characterization of Hanzhong Black Tea (Camellia Sinensis) Using Solid Phase Extraction Coupled With Gas Chromatography-Mass Spectrometry and Olfactometry and Sensory Analysis

Aroma Characterization of Hanzhong Black Tea (Camellia Sinensis) Using Solid Phase Extraction Coupled With Gas Chromatography-Mass Spectrometry and Olfactometry and Sensory Analysis

Xiaohua Chen, Dejing Chen, Hai Jiang, Haiyan Sun, Chen Zhang, Hua Zhao, Xinsheng Li, Fei Yan, Chen Chen, Zhimin Xu

Food Chem. 2019 Feb 15;274:130-136.

PMID: 30372917

Abstract:

The unique aroma of the Hanzhong black tea is due to the special location of the harvesting place and specific manufacturing processes. In this study, a solid phase extraction method (SPE) as sample preparation tool was combined with gas chromatography (GC) as separation technique and several detection systems such as mass spectrometry (MS), flame ionization (FID) and olfactometry (O), which, together with sensorial analysis were used to characterize aroma compounds in Hanzhong black tea infusion. Seventy three aroma compounds were identified and quantified in the tea infusion by the GC-MS and GC-FID methods, respectively. Among them, odor perceptions of 24 compounds were characterized by the GC-O analysis. It was found that linalool oxide I, II and III, E,E-2,4-nonadienal, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 1-octen-3-one, E,Z-2,6-nonadienal, bis(2-methyl-3-furyl) disulfide had higher odor activity value in the tea infusion and offered floral, fatty, and caramel, mushroom, cucumber, and cooked beef -like odors, respectively. Overall, floral and mushroom and caramel -like odors significantly dominated in the Hanzhong black tea infusion.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP28664359	4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one		28664-35-9	Price

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