The Analysis of Amino Acids and Aroma Components in the Macadamia Scented Tea
The macadamia scented tea was prepared from fresh macadamia flowers that be dried. The composition of amino acids and aroma components in the macadamia scented tea were analyzed,respectively. The results showed that 17 kinds of amino acids existed in the macadamia scented tea,7 of them were essential to human being.The free amino acid distribution in the scented tea is unbalanced,but the total free amino acids in this scented tea were rich in variety and high in content, and were in line with the essential amino acid composition recommended by WHO/FAO, which was a comprehensive drink. A total of 29 kinds of volatile aromatic compounds were identified,3 species of alcohol,8 species of aldehyde,4 species of esters,4 species of acids,5 species of hydrocarbons,4 species of other compounds,containing compounds,the compound were phenylethyl alcohol(29.2 %),benzene,benzyl alcohol(22.8 %), 2 - ethyl hexanol(8.2 %), benzene, formaldehyde(4.6 %), heptyl aldehyde(4.2 %), laurel aldehyde(3.7 %),ethyl phthalate(3.7 %), pelargonic acid(3.4 %), decanal(3 %), three six methyl siloxane(1.9 %), etc. They make up the characteristic aroma of macadamia scented tea.
NETL
NSTL
万方数据
维普
