LIU Ran-xia, DING Li-xiao, LIANG Qing, DING Xin, CHEN Zong-fa. Comparison of aroma components between Rizhao pelleted green tea and Rizhao curly green tea[J]. Science and Technology of Food Industry, 2015, (21): 323-326. DOI: 10.13386/j.issn1002-0306.2015.21.058
Citation: LIU Ran-xia, DING Li-xiao, LIANG Qing, DING Xin, CHEN Zong-fa. Comparison of aroma components between Rizhao pelleted green tea and Rizhao curly green tea[J]. Science and Technology of Food Industry, 2015, (21): 323-326. DOI: 10.13386/j.issn1002-0306.2015.21.058

Comparison of aroma components between Rizhao pelleted green tea and Rizhao curly green tea

  • The aroma components of Rizhao pelleted green tea and Rizhao curly green tea were determined by HS- SPME / GC- MS.The results showed that the aroma components of two kinds of green tea were almost the same, and the difference was not significant. Both were green tea with chestnut- like, they had 7 common aroma components such as cis- hexanoic acid, 3- hexenyl ester, hotrienol, β- linalool, 2- pentylfuran, 2- ethenyl- 1, 1- dimethyl-3- methylene- cyclohexane, trans- β- ocimene, D- limonene and so on.Other aroma components were almost the same, the difference was not significant. Therefore, the difference of aroma components between two kinds of green tea was not significant, but Rizhao pelleted green tea was better than Rizhao curly green tea in shape.
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