文章基本信息

标题：Research on the Aroma Compounds of Black Tea
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作者：Eda Çiğdem ; Ali Bayrak
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：4
出版社：Association of Food Technology, Turkey
摘要：Seven tea samples produced with the Orthodox method from each of the Selimiye and Çayeli plants were used in this research. The extracts of these tea samples were obtained with the simultaneous steam distillation and extraction (SDE) method by using Likens-Nickerson apparatus. Volatile aroma compounds of the extracts were analyzed with gas chromatography (GC) and gas chromatography / mass spectrometer (GC/MS). As a result of analysis of tea samples, 25 to 38 volatile aroma compounds including alcohols, aldehydes, acids, hydrocarbons, ketones, lactones and phenolics groups were identified and quantified. Aroma compounds which account for 5 % r more in total, from the highest to the lowest, were benzoic acid, E-2-hexenal, a-ionone in Selimiye plant teas and benzoic acid, E-2-hexenal, guaiacol, hexanoic acid, decanoic acid, Z-3-hexen-1-ol, cyclohexanol in Çayeli plant teas.