| Autor: |
PEI Ziying, HE Guiying, LIU Yuchen, HU Yuemeng, LI Mengru, WAN Xiaochun, ZHAI Xiaoting |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin Kexue, Vol 44, Iss 12, Pp 289-297 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-6630 |
| DOI: |
10.7506/spkx1002-6630-20220825-302 |
| Popis: |
Comparative analysis of aroma-active compounds in large-leaf yellow tea and rice crust was carried out via headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) to elucidate the material basis of the rice crust-like aroma of large-leaf yellow tea. The results revealed that 72 and 45 volatile compounds were identified in large-leaf yellow tea infusion and rice crust, respectively. In total, 15 aroma-active components were found in both large-leaf yellow tea and rice crust. Among them, five pyrazines responsible for a roasted aroma were common to both, which made a key contribution to the characteristic rice crust-like aroma of large-leaf yellow tea. 2-Ethyl-3,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2,6-diethylpyrazine were the key aroma-active components of both large-leaf yellow tea and rice crust. 3,5-Diethyl-2-methylpyrazine was key to the formation of the rice crust-like aroma of large-leaf yellow tea, but contributed little to the characteristic aroma of rice crust. 3-Ethyl-2,5-dimethylpyrazine was key to the formation of the characteristic aroma of rice crust, butt contributed little to the characteristic aroma of large-leaf yellow tea. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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