The Volatile Components Obtained from Some Oolong Tea Products
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Abstract
Oolong is a traditional Chinese tea produced through a process including withering the tea leaves and oxidation before curling and twisting. There are some varieties of tea products with different flavours based on the degree of oxidation. In this study, the volatile components from 6 types of oolong tea products were obtained by hydro-distillation using Clevenger type apparatus combined with solvent extraction method, analyzed by GC-MS, and then compared to those obtained by SPME method. These results showed that the main volatile components of these studied tea products were (Z)-linalool oxide, (E)-linalool oxide, linalool, epoxylinalol, 3,7-dimethyl-1,5,7-octatrien-3-ol, (E)-geraniol, nerolidol, (Z)-2-penten-1-ol, furfural, phytol... These oolong tea products were also classified into 3 groups based on the volatile composition in the essential oil obtained by hydro-distillation.
Keywords
oolong tea, distillation, volatile component
Article Details
References
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[4] Kawakami M., Ganguly S.N., Banerjee J, and Kobayashi A. Aroma composition of oolong tea and black tea by brewed method and characterizing compounds of Darjeeling tea aroma. Journal of Agricultural and Food Chemistry, 43 (1995) 200-207.
[5] Gulati A. & Ravindranath S.D. Seasonal variations in quality of Kangra tea (Camellia sinensis (L.) O. Kuntze) in Himachal Pradesh. Journal of the Science of Food and Agriculture, 71 (1996) 231-236.
[6] Claire Chabanet - Statistical analysis of sensory profiling data. Graphs for presenting results (PCA and ANOVA), Food Quality and Preference, 11 (1-2) (2000) 159-162.
[7] Husson F., Bocquet V., and Pagès J. Use of confidence ellipse in a PCA applied to sensory analysis application to the comparison of monovarietal ciders, Journal of Sensory Studies 19 (6) (2004) 510-518.