Abstract
Generally the volatile compounds of tea are quite complicated and are found at trace levels (around 0.1% in total). The top-note of tea usually contains 40–100 main ingredients and is an analytical challenge to obtain qualitative and quantitative information of these volatile constitutes. The objective of this work is to apply the most suitable methods such as simultaneous distillation extraction, vacuum hydrodistillation extraction and direct thermal desorption to accurately determine the chemical components of a top-brand Chinese green tea and to compare the three volatile extraction methods. The analytical results are double confirmed by GC-sniffing, authentic raw materials and internal expert evaluation by reconstituting the top-note profile of the analyzed tea.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Chen ZM (1995) Chinese tea book. Shanghai Culture Press, Shanghai
Graham HN (1992) Prev Med 219:334–352. doi:10.1016/0091-7435(92)90041-F
Kuroda Y, Hara Y (1999) Mutat Res 436:69–86. doi:10.1016/S1383-5742(98)00019-2
Nakagawa T, Yokozawa T, Terasawa K, Shu S, Juneja LR (2002) J Agric Food Chem 50:2418–2426. doi:10.1021/jf011339n
Zhang ZZ, Li YB, Li L, Wan XC (2006) J Agric Food Chem 54:3936–3943. doi:10.1021/jf060017m
Kim KY, Chung HJ (2000) J Agric Food Chem 48:1269–1278. doi:10.1021/jf9900229
Yang XH, Liu HB, Jiang K (2002) Wuhan Huagong Xueyuan Xuebao 24:23–28
Huang HT, Chen ZY, Shi HL, Miao EM, Liu W, Yang GY et al (2005) Fenxi Huaxue 33:1185–1192
Kurocha T, Kawakami M, Shibamoto T (1991) Agric Biol Chem 55:1839–1847
Chen SH, Huang TC, Ho CT, Tsai PJ (1998) J Agric Food Chem 46:1101–1108. doi:10.1021/jf970720y
Kumazawa K, Masuda H (1999) J Agric Food Chem 47:5169–5175. doi:10.1021/jf9906782
Shimoda M, Shigematsqt H, Shiratsuchi H, Osajimat Y (1995) J Agric Food Chem 43:1616–1624. doi:10.1021/jf00054a037
Kumazawa K, Masuda H (2002) J Agric Food Chem 50:5660–5667. doi:10.1021/jf020498j
Yanagimoto K, Ochi H, Lee KG, Shibamoto T (2003) J Agric Food Chem 51:7396–7401. doi:10.1021/jf030127i
Naef R, Jaquier A, Velluz A, Maurer B (2006) J Agric Food Chem 54:9201–9209. doi:10.1021/jf061738o
Habu T, Flath RA, Mon TR, Morton JF (1985) J Agric Food Chem 33:249–254. doi:10.1021/jf00062a024
Clark TJ, Bunch JE (1997) J Chromatogr Sci 35:206–213
Chaintreau A (2001) Flavour Fragr J 16:136–150. doi:10.1002/ffj.967
Pollien P, Chaintreau A (1997) Anal Chem 69:3285–3292. doi:10.1021/ac9701905
Arthur CL, Pawliszyn J (1990) Anal Chem 62:2145–2155. doi:10.1021/ac00218a019
Acknowledgments
We express special appreciation to Dr. Laurent Wunche, Dr. Chen Dong-Fang and Christian Debonovellie for their various valuable suggestions on this work. We thank the flavourists Frank Xiang, Jerry Zhu and Bobby Zhao for their discussion and professional evaluation.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Zhu, M., Li, E. & He, H. Determination of Volatile Chemical Constitutes in Tea by Simultaneous Distillation Extraction, Vacuum Hydrodistillation and Thermal Desorption. Chroma 68, 603–610 (2008). https://doi.org/10.1365/s10337-008-0732-1
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1365/s10337-008-0732-1