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Headspace volatiles influenced by infusion matrix and their release persistence: a case study of oolong tea

Food Science and Biotechnology 2019년 28권 5호 p.1349 ~ 1358
 ( Lin Jie ) - Zhejiang A&F University Key Laboratory for Quality Improvement of Agricultural Product of Zhejiang Province

 ( Shi Yuanxu ) - Zhejiang University Institute of Tea Science
 ( Dong Chunwang ) - Chinese Academy of Agricultural Sciences Tea Research Institute
 ( Wang Xiaochang ) - Zhejiang University Institute of Tea Science


The perceived aroma of oolong tea is primarily and directly affected by its infusion matrix, and the release persistence of headspace volatiles can better illustrate the persistent aroma. Headspace solid phase microextraction coupled with gas chromatography?mass spectrometry was performed to analyze the headspace constituents of oolong tea. The presence of the infusion matrix seemed to prevent the headspace release of certain odorants. The release of indole, nerolidol, and α-farnesene was also remarkably enhanced or depressed (2.70, 1.56, and 0.69-fold in tea infusion versus in dry leaves). Moreover, the amount of volatile species gradually decreased with increased water ratio. Eight odorants were determined to be stable and persistent during continuous infusion, whereas six were determined to be less persistent (gradually decreased or stopped releasing). The volatile dilution test further confirmed the persistent release of nerolidol.


Volatiles; Oolong tea; Infusion matrix; Aroma persistence; Headspace solid phase microextraction (HS-SPME)
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