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Abstract
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Article Information:
Discrimination of Laoshan Green Tea with Ultrasound Processing Method by SPME-GC-MS of the Aromatic Composition
Xin Lan and Yingjie Yang
Corresponding Author: Xin Lan
Submitted: November 10, 2014
Accepted: February 5, 2015
Published: June 10, 2015 |
Abstract:
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This study suggests that the ultrasound processing method for Laoshan green tea affects the final flavor quality of the product. The results indicated that the 75 μm Carboxen/PDMS was the most effective for aromatic components extraction of Laoshan green tea. The aroma of ultrasound processing tea and control was compared by both SPME-GC/MS analysis and sensory evaluation. It was found that ultrasound processing tea and control shared similar aroma component species, but differed in their contents. Organoleptic evaluation indicated that the sensory quality of tea infusion with ultrasound processing method was better than that of tea infusion with conventional extraction.
Key words: Aromatic composition, Laoshan green tea, SPME-GC-MS, ultrasound processing method, , ,
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Cite this Reference:
Xin Lan and Yingjie Yang, . Discrimination of Laoshan Green Tea with Ultrasound Processing Method by SPME-GC-MS of the Aromatic Composition. Advance Journal of Food Science and Technology, (6): 378-342.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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