Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods
To investigate the effects of four drying methods on the aroma quality of Yunnan white tea, headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) combining with relative odor activity value (ROAV) method were used to analyze the volatile components of air dry...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120080 |
| _version_ | 1811307643217641472 |
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| author | Ganghua HUANG Yuanda LI Xiujuan DENG Dan SU Yuanzai SHEN Yali LI Hongjie ZHOU |
| author_facet | Ganghua HUANG Yuanda LI Xiujuan DENG Dan SU Yuanzai SHEN Yali LI Hongjie ZHOU |
| author_sort | Ganghua HUANG |
| collection | DOAJ |
| description | To investigate the effects of four drying methods on the aroma quality of Yunnan white tea, headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) combining with relative odor activity value (ROAV) method were used to analyze the volatile components of air drying, air-sun drying, sun drying and bake drying Yunnan white tea. The results showed that 91 effective volatile components were detected, mainly alcohols and olefins volatile component species, with the highest relative contents of linalool, (−)-β-pinene, methyl salicylate, phenylethanol, α-caryophyllene and phenylacetaldehyde. Significant differences in the contents of theaspirane, (E)-3-hexen-1-ol, 1-hexanol, 2,2,3-trimethyl-cyclobutanone, 1-octen-3-ol, 3,5-octadien-2-one, methyl benzoate, (E)-2-octen-1-ol and benzyl alcohol were observed under different drying methods. The results of ROAV method analysis showed that there were six main aroma contributing volatile components of Yunnan white tea, namely 2-heptanol, 1-octen-3-ol, linalool, geraniol, phenylethanol, (−)-β-pinene. The comprehensive evaluation results showed that:Different drying methods affected the aroma type and quality of Yunnan white tea. Air dried white tea had a faint fragrance and a long processing time. Both the sun drying and the air-sun drying white tea had the flavor of sun exposure. Bake drying white tea had a floral fragrance, short processing cycle and was not easily affected by the environment. |
| first_indexed | 2024-04-13T09:07:30Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:07:30Z |
| publishDate | 2022-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-85d4dc441b1c431b85bacd768ffd22112022-12-22T02:52:57ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-09-01431828329210.13386/j.issn1002-0306.20211200802021120080-18Analysis of Aroma Compounds of Yunnan White Tea by Four Drying MethodsGanghua HUANG0Yuanda LI1Xiujuan DENG2Dan SU3Yuanzai SHEN4Yali LI5Hongjie ZHOU6College of Tea, Yunnan Agricultural University, Kunming 650000, ChinaCollege of Tea, Yunnan Agricultural University, Kunming 650000, ChinaCollege of Tea, Yunnan Agricultural University, Kunming 650000, ChinaCollege of Tea, Yunnan Agricultural University, Kunming 650000, ChinaCollege of Tea, Yunnan Agricultural University, Kunming 650000, ChinaCollege of Tea, Yunnan Agricultural University, Kunming 650000, ChinaCollege of Tea, Yunnan Agricultural University, Kunming 650000, ChinaTo investigate the effects of four drying methods on the aroma quality of Yunnan white tea, headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) combining with relative odor activity value (ROAV) method were used to analyze the volatile components of air drying, air-sun drying, sun drying and bake drying Yunnan white tea. The results showed that 91 effective volatile components were detected, mainly alcohols and olefins volatile component species, with the highest relative contents of linalool, (−)-β-pinene, methyl salicylate, phenylethanol, α-caryophyllene and phenylacetaldehyde. Significant differences in the contents of theaspirane, (E)-3-hexen-1-ol, 1-hexanol, 2,2,3-trimethyl-cyclobutanone, 1-octen-3-ol, 3,5-octadien-2-one, methyl benzoate, (E)-2-octen-1-ol and benzyl alcohol were observed under different drying methods. The results of ROAV method analysis showed that there were six main aroma contributing volatile components of Yunnan white tea, namely 2-heptanol, 1-octen-3-ol, linalool, geraniol, phenylethanol, (−)-β-pinene. The comprehensive evaluation results showed that:Different drying methods affected the aroma type and quality of Yunnan white tea. Air dried white tea had a faint fragrance and a long processing time. Both the sun drying and the air-sun drying white tea had the flavor of sun exposure. Bake drying white tea had a floral fragrance, short processing cycle and was not easily affected by the environment.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120080white teasun dryingbake dryingaroma compoundsrelative odor activity value |
| spellingShingle | Ganghua HUANG Yuanda LI Xiujuan DENG Dan SU Yuanzai SHEN Yali LI Hongjie ZHOU Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods Shipin gongye ke-ji white tea sun drying bake drying aroma compounds relative odor activity value |
| title | Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods |
| title_full | Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods |
| title_fullStr | Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods |
| title_full_unstemmed | Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods |
| title_short | Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods |
| title_sort | analysis of aroma compounds of yunnan white tea by four drying methods |
| topic | white tea sun drying bake drying aroma compounds relative odor activity value |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120080 |
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