Characterization of free and bound volatile compounds inHawk Tea (Litsea coreana L.)

  • YANG Yini ,
  • YANG Guiqiu ,
  • YANG Xiaohong ,
  • ZHENG Fuping ,
  • YU Ainong
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  • 1(School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi 445000, China)
    2(Guangxi Key Labroatory of Chemisty and Engineering of Forest Products, Nanning 530008,China)
    3(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology andBusiness University (BTBU), Beijing 100048, China)

Received date: 2018-04-18

  Online published: 2019-03-11

Abstract

This study aimed to determine the volatile compounds of Wuling area Hawk tea by extracting volatile compounds by headspace solid-phase microextraction and needle trap. The results indicated that forty-seven volatile compounds were identified in Hawk tea, which included thirty-two kinds of free volatile compounds and twenty-six kinds of bound volatile compounds. The results showed that the main free volatile compounds were bornyl acetate, cadinol, and α-eudesmol. Bound volatile compounds were γ-eudesmol, α-selinene, and guaiene. There were seventeen free and bound volatile compounds with odor activity value (OAV) greater than 1. Based on the odor characteristics of those identified compounds, it was concluded that free odor of Hawk tea was mainly from decanal, dodecanal, bornyl acetate, spathulenol, undecan-2-one, and hexanal. Bound odor were β-damascenone, spathulenol, linalool, 2-hexanone, D-limonene, undecan-2-one, and decanal.

Cite this article

YANG Yini , YANG Guiqiu , YANG Xiaohong , ZHENG Fuping , YU Ainong . Characterization of free and bound volatile compounds inHawk Tea (Litsea coreana L.)[J]. Food and Fermentation Industries, 2019 , 45(3) : 254 -260 . DOI: 10.13995/j.cnki.11-1802/ts.017579

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