Volatile Cmpounds and Aroma Characteristics of Jingui Green Tea and Jingui Flowers

GUO Li; HU Xiaojun; HU Wenjiao; ZHANG Yue; ZHU Yin; DAI Weidong; HU Shanshu; LIN Zhi

doi:10.13386/j.issn1002-0306.2021080138

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 276-283. > DOI: 10.13386/j.issn1002-0306.2021080138

GUO Li, HU Xiaojun, HU Wenjiao, et al. Volatile Cmpounds and Aroma Characteristics of Jingui Green Tea and Jingui Flowers[J]. Science and Technology of Food Industry, 2022, 43(9): 276−283. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080138.

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Volatile Cmpounds and Aroma Characteristics of Jingui Green Tea and Jingui Flowers

1.
Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
2.
Sanmen Lyuhao Tea Specialized Cooperatives, Sanmen 317103, China

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Received Date: August 11, 2021
Available Online: February 28, 2022

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Abstract

Abstract

To investigate the differences of aroma characteristics between Jingui green tea (JGT) and Jingui flowers, Jingui (JG) and Dangui (DG) flowers were analyzed the aroma quality and volatile compounds by the method of sense evaluation and GC-MS, respectively. JG flowers were selected to scent green tea and the aroma quality and chemical characteristics of Jingui green tea were further researched. The results showed that JG showed a more excellent aroma quality than that of DG, and its total content of volatile components was 22.7% higher than DG, so JG flowers was used to make flower tea and acted as a control like green tea (GT). Comparing the aroma characteristics of JGT, JG and GT, the fragrance and floral characteristics of JGT were slightly inferior to those of JG and higher than that of GT. JGT absorbed 8 ingredients such as linalool, α-ylangene, megastigma-4,6(E),8(E)-triene, cis-pyranoid linalool oxide 1, α-ionone, 2,6,6-tetramethyl-1-cyclohexene-1-propanol, γ-decalactone and 4-hydroxy-β-ionone from JG and 6 new components such as 3,4-dimethylaniline, trans-Z-α-bisabolene epoxide, geranyl isovalerate, 1,2,3,4-tetrahydro-1,1,6-trimethyl-naphthalene, dihydro-beta-ionone and phytol acetate formed during green tea scenting, and kept 10 common volatile components with green tea (control), but its volatile components was still 60.4% lower than that of JG. In summary, JGT obtained the parts of aroma components from JG and GT, and formed its unique components by scenting technology, so it was beneficial for technology optimization and quality improvement of flower tea.
- Osmanthus fragrans,
- Jingui,
- Dangui,
- green tea,
- Jingui green tea,
- volatile compound

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