Research on Extraction of Volatile Components from Tea and Monitoring of Aroma Components
This article reviews the main extraction methods for volatile components in tea,including steam distillation,simultaneous distillation extraction,supercritical fluid extraction,rotary cone column extraction,and solid-phase microextraction,as well as monitoring techniques such as gas chromatography-mass spectrometry,gas chromatography-ion mobility spectrometry,gas chromatography olfaction,and electronic nose technology.The results indicate that different extraction and monitoring techniques are suitable for volatile components of different types and contents.Future research should focus on developing more efficient,economical,and environmentally friendly methods to enhance tea quality and market competitiveness.
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