Analysis of aroma components of pink and white tea flowers with the purple bud in SPME/GC-MS
Journal Title: 广东农业科学 - Year 2018, Vol 45, Issue 12
Abstract
"According to SPME/ GC-MS analysis of volatile components of pink and white tea flowers of different flowering degrees, it was found that the aromatic components of pink and white tea flower were basically the same, but their contents were significantly different. The volatile components of the two types of tea flowers can be divided into alcohol, aldehyde, ester, ketone, hybrid oxygen, alkanes, olefin, nitrogenous (furan/indole/pyran) and naphthalene/ benzene. The main aroma components of the pink tea flowers were: phenyl ketone, phenyl alcohol, aromatic camphor alcohol, geranium alcohol, benzyl alcohol, perl-methylphenyl alcohol, methyl salicylate, toluene, macrocotyledon, moralene and ilanene, twenty ane, 2,6,10,14-tetramethylhexane, 8-isopropyl-1-methylenetricyclo [4.4.0.02,7] decanerel. The main aroma components of the white tea flower were: phenyl ethyl ketone, linalool, geranium alcohol, methyl salicylate,2,2, 6-trimethyl-6-vinyl-tetrahydro-2h-pyran-3-alcohol, gemmarene and eicane. The content of volatile components in the two different colors of camellia flower varied the most, among which were acetophenone, methyl salicylate, linalool, 8-isopropyl-1-methylenetricyclo [4.4.0.02,7]decanerel. The results of cluster analysis indicated that the aroma components of tea trees with pink or white flowers were more affected by tree varietal than by different flowering stages; and the characteristics of pink tea tree flowers differed greatly from the aroma components of white tea tree flowers in different flowering stages."
Authors and Affiliations
Mei-ban CHEN, Ling-yun ZHANG
Keywords
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- EP ID EP602712
- DOI 10.16768/j.issn.1004-874X.2018.12.015
- Views 62
- Downloads 0
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