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Studies on the Fatty Acid and Glycoside Aroma Precursors of Different Tea Varieties

Author: LiaoShuJuan
Tutor: TongHuaRong
School: Southwestern University
Course: Tea Science
Keywords: Tea varieties Fatty acids Glycsides Aroma precursors Camellia sinensis (L.) O. Kuntze
CLC: S571.1
Type: Master's thesis
Year: 2006
Downloads: 226
Quote: 8
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Abstract


Aroma is an important factor of the tea quality, and is hot fields in tea science for a long time.The research of aroma formative mechanism indicated that tea aroma components were mainly transformed by aroma precursors during processing. Among these aroma precursors, fatty acids and glycosides have caused the researcher’s attention as the important aroma precursors. Having already been clear , fatty acids produced the alcohols and aldehydes of 6 carbons by overoxidation and degradation, and glycosides produced single terpenols and fatty alcohol aglycones mat were material bases of tea aroma quality by hydrolysis of hydrolase.The fresh tea leaves of different varieties can make different aroma style, and this kind of difference is because of different content and the component proportion of precursors and the characteristic of glucoside hydrolase in diferent tea varieties to a great extent. A lot of domestic and international researchers thought that the fragrant types of tea mainly depended on the tea varieties. So the study on fatty acid and glycoside aroma precursors in different tea varieties be particularly importantThis test aims at studying the content and component of fatty acids and glycosides in different tea varieties, and analyzing the difference of aroma precursors in different varieties. Main contents and results of the test are as follows:1, Analyze fatty acid in different tea varieties by GC, and confirme the condition of GC: DB-1701 (30m × 0.32mm id ) capillary columns ; 70℃(5min )→230℃(5min ), and the speed is 10 ℃/ min; FID detection ; nitrogen :2.0ml/min , hydrogen: 40ml/min, air: 450ml/min; trail blows (N2): 45mL/min; enter temperature: 220℃, detection temperature: 250℃; enter ways: no distributary; enter quantity: 0.5μl.2, The text extracted fatty acids by chloroform - methanol (2:1 V/V ) from the tea leaves, and esterified by sulfuric acid - Methanol and analyzed by gas-chromatogram.This method can effectively separate and appraise 5 kinds of fatty acid in tea leaves, and its average rate of recovery

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