| Title: | SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea |
| Author(s): | Sheibani E; Duncan SE; Kuhn DD; Dietrich AM; O'Keefe SF; |
| Address: | "Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A. Dept. of Civil and Environmental Engineering, Virginia Tech, Blacksburg, Va., U.S.A" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Simultaneous distillation-extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC-MS and GC-O. The concentration of volatile compounds isolated with diethyl ether was higher (P < 0.05) than for dichloromethane and concentration was higher at 40 min (P < 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC-MS and 45 aroma active compounds using GC-O. Trans-nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC-MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information" |
| Keywords: | Camellia sinensis/*chemistry Distillation/*methods Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry/methods Humans Solid Phase Microextraction/*methods *Taste Tea/*chemistry Volatile Organic Compounds/*analysis Gc-ms Gc-o Sde Spme oolong te; |
| Notes: | "MedlineSheibani, Ershad Duncan, Susan E Kuhn, David D Dietrich, Andrea M O'Keefe, Sean F eng Comparative Study 2016/01/13 J Food Sci. 2016 Feb; 81(2):C348-58. doi: 10.1111/1750-3841.13203. Epub 2016 Jan 12" |
