Open AccessVolatile components obtained from oolong teas and preliminary evaluation on consumer preferences for these products
Author(s) -
Thanh Hai Phan Thi,
To Quynh Cung Thi
Publication year - 2018
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.52
Subject(s) - linalool , hexanal , chemistry , aroma , odor , food science , solid phase microextraction , chromatography , nonanal , gas chromatography–mass spectrometry , organic chemistry , mass spectrometry , essential oil
Six types of oolong tea products from four different regions were investigated. Their volatile components were obtained by Solid Phase Microextraction (SPME) method and analyzed by GC – MS. Results showed that hexanal (ranged from 1.08-1.52%), 6-methyl-5-hepten-2-one (0.55-4.30%), (Z)-linalool oxide (5.44-17.95%), (E)-linalool oxide (4.86-12.13%), linalool (1.23-8.26%), epoxylinalool (0.80-1.16%) and methyl salicylate (0.70-2.51%) could be identified as the major compounds of all six tea products. These products were also classified into 3 groups based on their volatile compositions by Principal Component Analysis (PCA) method. The consumer preference analysis (n = 84) showed a significant difference in odor preference levels of these products.