Jinmudan,a new tea variety from Fujian Province has an excellent quality with a unique aroma like magnolia frogrance.To monitor the changes in the tea volatile compounds during the Jinmudan Oolong tea manufacturing(dr...Jinmudan,a new tea variety from Fujian Province has an excellent quality with a unique aroma like magnolia frogrance.To monitor the changes in the tea volatile compounds during the Jinmudan Oolong tea manufacturing(drying) process,the volatiles of tea samples were extracted and analyzed.Characteristic volatile compounds in Jinmudan Oolong tea were nerolidol,α-farnesene,linolenic acid,palmitic acid,indole,phenylacetaldehyde,cisjasmone,β-phenylethanol,etc.The content of nerolidol was the highest in four tested samples.The composition of the volatile compounds in microwave drying sample was simple,but its concentration was high,in which the main volatile compounds were alcohols and esters.The processing with combination of traditional drying craft and modern aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone.展开更多
This paper reported the effect of oolong tea processing procedure of turn-over on quality of the Jinmudan Oolong tea,including taste components and volatile compounds.The content of the water extractable solids was gr...This paper reported the effect of oolong tea processing procedure of turn-over on quality of the Jinmudan Oolong tea,including taste components and volatile compounds.The content of the water extractable solids was gradually increased,but the content of amino acid decreased and then increased,and the content of the soluble sugar and tea polyphenols increased after the first turn-over processing.The major volatiles of the three tested Jinmudan Oolong tea samples were nerolidolcistrans,α-farnesene,palmitic acid,indole and 9,12,15-octadecatrienoicacid and methyl ester.The sensory evaluation results showed that an appropriate increase in the number of turn-over was helpful to quality of the Jinmudan Oolong tea.展开更多
In this study,the volatile compounds in four kinds of Jinmudan Oolong tea were extracted and analyzed by simultaneous steam distillation and extraction(SDE) and gas chromatography-mass spectrometry(GC-MS),respectively...In this study,the volatile compounds in four kinds of Jinmudan Oolong tea were extracted and analyzed by simultaneous steam distillation and extraction(SDE) and gas chromatography-mass spectrometry(GC-MS),respectively.The relative contents of the chemical constituents in the volatile components were quantified by peak area normalization and NIST database.A total of 93 volatile components were identified,46 for sample 1,56 for sample 2,45 for sample 3 and 30 for sample 4.Alcohols and esters were the most abundant volatiles in Jinmudan Oolong tea.Palmitic acid,nerolidol,2-phenylethanol,phytol,cis-5-ethenyltetrahydro-.α,α-5-trimethyl-2-furanmethanol,2,2,6-trimethyl-6-ethenyltetrahydro-2h-pyran-3-ol,a-farnesene,eicosane,hexadecane,indole,β-phenethyl hexanoate,β-phenethyl hexanoate,methyl palmitate,benzoic acid,2-phenylethyl ester,tetrahydro-6-(cis-2-pentenyl)-2h-pyran-2-one and cis-jasmone were in all of the samples.Nerolidol was shown to be the aroma components with the highest content in Jinmudan Oolong tea,which accounted for 26.61%,36.89%,36.89%and 36.89%.展开更多
基金supported by the rural science and technology innovation fund project of technology division from Ningbo city science and technology bureau (No.201001C8002011,201002C1011003)
文摘Jinmudan,a new tea variety from Fujian Province has an excellent quality with a unique aroma like magnolia frogrance.To monitor the changes in the tea volatile compounds during the Jinmudan Oolong tea manufacturing(drying) process,the volatiles of tea samples were extracted and analyzed.Characteristic volatile compounds in Jinmudan Oolong tea were nerolidol,α-farnesene,linolenic acid,palmitic acid,indole,phenylacetaldehyde,cisjasmone,β-phenylethanol,etc.The content of nerolidol was the highest in four tested samples.The composition of the volatile compounds in microwave drying sample was simple,but its concentration was high,in which the main volatile compounds were alcohols and esters.The processing with combination of traditional drying craft and modern aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone.
基金supported in part by the rural science and technology innovation fund project of technology division from Ningbo city science and technology bureau (No.201001C8002011201002C1011003) for financial support
文摘This paper reported the effect of oolong tea processing procedure of turn-over on quality of the Jinmudan Oolong tea,including taste components and volatile compounds.The content of the water extractable solids was gradually increased,but the content of amino acid decreased and then increased,and the content of the soluble sugar and tea polyphenols increased after the first turn-over processing.The major volatiles of the three tested Jinmudan Oolong tea samples were nerolidolcistrans,α-farnesene,palmitic acid,indole and 9,12,15-octadecatrienoicacid and methyl ester.The sensory evaluation results showed that an appropriate increase in the number of turn-over was helpful to quality of the Jinmudan Oolong tea.
基金supported by the rural science and technology innovation fund project of technology division from Ningbo city science and technology bureau (No.201001C8002011,201002C1011003)
文摘In this study,the volatile compounds in four kinds of Jinmudan Oolong tea were extracted and analyzed by simultaneous steam distillation and extraction(SDE) and gas chromatography-mass spectrometry(GC-MS),respectively.The relative contents of the chemical constituents in the volatile components were quantified by peak area normalization and NIST database.A total of 93 volatile components were identified,46 for sample 1,56 for sample 2,45 for sample 3 and 30 for sample 4.Alcohols and esters were the most abundant volatiles in Jinmudan Oolong tea.Palmitic acid,nerolidol,2-phenylethanol,phytol,cis-5-ethenyltetrahydro-.α,α-5-trimethyl-2-furanmethanol,2,2,6-trimethyl-6-ethenyltetrahydro-2h-pyran-3-ol,a-farnesene,eicosane,hexadecane,indole,β-phenethyl hexanoate,β-phenethyl hexanoate,methyl palmitate,benzoic acid,2-phenylethyl ester,tetrahydro-6-(cis-2-pentenyl)-2h-pyran-2-one and cis-jasmone were in all of the samples.Nerolidol was shown to be the aroma components with the highest content in Jinmudan Oolong tea,which accounted for 26.61%,36.89%,36.89%and 36.89%.
