NDLI: SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.

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SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.

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SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Sheibani, Ershad Duncan, Susan E. Kuhn, David D. Dietrich, Andrea M. O'Keefe, Sean F.
Description	Country affiliation: United States Author Affiliation: Sheibani E ( Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A.); Duncan SE ( Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A.); Kuhn DD ( Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A.); Dietrich AM ( Dept. of Civil and Environmental Engineering, Virginia Tech, Blacksburg, Va., U.S.A.); O'Keefe SF ( Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A.)
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.
File Format	HTM / HTML
ISSN	00221147
Issue Number	2
Volume Number	81
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2016-02-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Camellia Sinensis Chemistry Distillation Methods Flavoring Agents Analysis Solid Phase Microextraction Taste Tea Volatile Organic Compounds Gas Chromatography-mass Spectrometry Humans Comparative Study Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.