不同等级和储藏时间白茶香气组分差异性研究.pdf

, 2016, 43(3): 337-344 Journal of Anhui Agricultural University [DOI] 10.13610/ki.1672-352x010 2016-5-12 15:57:52 [URL] /kcms/detail/34.1162.S1557.020.html * ( 230036) -4 51 14 38.60%~42.84% 8 24.26%~45.94% 5 56 12 20.96%~39.84% 9 11.78%~30.82%16 3.38%~21.04%1993 TS272.2 A 1672−352X (2016)03−0337−08 Volatile compounds of white tea of different grades and different storage times DING Ding, NING Jingming, ZHANG Zhengzhu, WAN Xiaochun (State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036) Abstract: The effects of grade and storage time on aromatic compounds in white teas were studied. The aroma compositions were extracted using simultaneous distillation and so1vent extraction and analyzed by gas chromatography and mass spectrograph (GC-MS). The results showed that 51 compounds were identified in four grades of white tea, in which 14 alcohols and 8 aldehydes accounted for 38.60%-42.84% and 24.26%-45.94% of the total amount, respectively. The total aroma contents in Baimudan were the highest among different grades. Fifty-six aromatic compounds were identified in white tea produced in 5 different years. Twelve alcohols, 9 alde- hydes and 16 hydrocarbons were the major components among the identified compounds, accounting for 20.96%-39.84%, 11.78%-30.82% and 3.38%-21.04%, respectively. The contents of acids in the white tea pro- duced in 1993 were significantly higher than those in other years. This study revealed odor characteristics of white tea in different grades and explored the variation of white tea aroma during storage, which would provide scientif- ic references for reasonable storage in Tea Company and give consumers a