Aroma of green tea is not stable. It is susceptible to light, oxygen, temperature and many other physicochemical factors. During storage, green tea gradually lost its primary freshness, and developed characteristic aroma called stale odor. Headspace components of green teas after different aging processes were concentrated using a solid-phase microextraction fiber (HS-SPME). The aroma composition was analyzed by Gas chromatography-mass spectrometry (GC-MS) and a gas chromatography olfactometry (GC-O). The compounds contributing to the stale odor were identified by sensory analysis. The organoleptic quantitative description was performed for the stale odor of green tea. A total of 96 volatile compounds were identified, in which ketones and alcohols were the major chemical groups related to aged green tea. Fifty-four compounds were perceived by GC-O panelists. Aroma compounds correlated significantly with the stale odor of green tea included  β-ionone, dihydroactinidiolide, (E,E)-3,5-Octadien-2-one, (Z,E)-3,5-octadien-2-one, α-ionone, methanol, 1-octen-3-ol and other 17 compounds. Based on the contents of β-ionone and dihydroactinidiolide, a statistic model for differentiating the aging degree of green tea was successfully established.<br/>

Aroma characterization of aged green tea using headspace solid-phase microextraction combined with GC/MS and GC–olfactometry

256th National Meeting (2018)

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