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Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography‐Mass Spectrometry
Author(s) -
Qin Peiyou,
Ma Tingjun,
Wu Li,
Shan Fang,
Ren Guixing
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02223.x
Subject(s) - aroma , chemistry , food science , gas chromatography–mass spectrometry , flavor , linoleic acid , mass spectrometry , chromatography , organic chemistry , fatty acid
Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma. However, its characteristic aroma compounds have not been elucidated. The aims of present study were identification and quantification of its aroma compounds. The analyses were performed by gas chromatography‐mass spectrometry (GC‐MS) after 3 different isolation techniques. Seventy‐seven compounds were identified. Among these compounds, 35 were quantified by available standards. The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV ≥ 10) were as follows: 2,5‐dimethyl‐4‐hydroxy‐3(2 H )‐furanone, nonanal, 2,3‐diethyl‐5‐methylpyrazine, benzeneacetaldehyde, maltol, 2,5‐dimethylpyrazine, 2‐ethyl‐5‐methylpyrazine, trimethylpyrazine. Some nutritional and bioactive compounds were also identified in this study, such as linoleic acid, niacin, vanillic acid, 7‐hydroxycoumarin, butylated hydroxytoluene.