Evaluation of Aroma Components in Hanzhong Xianhao Green Tea
The aroma components of 12 representative Hanzhong Xianhao green tea samples from six major tea producing counties in Hanzhong,Shaanxi were extracted by HS-SPME and analyzed by GCMS.About 85 different compounds were isolated and identified from samples.The samples are divided into three categories by cluster analysis.Based on principal component analysis,a model for evaluating aroma quality was established,the main components of Hanzhong green tea were linalool oxide I,linalool,à-cubebene,2-cyclopenten-1-one,3-methyl-2-(2-pentenyl)-,(Z)-,tetradecanoic acid,phthalic acid,butyl tetradecyl ester,ethyl ester,Ethyl 13-methyl-tetradecanoate,phthalic acid,butyl tetradecyl ester,hexadecanoic acid,ethyl ester,pentadecanoic acid,ethyl ester.The evaluation result was basically consistent with conventional sensory evaluation.The aroma quality was in the order:category C＞category A＞category B.
NETL
NSTL
万方数据
维普
