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Analysis of volatile components in tea using simultaneous distillation extraction-gas chromatography-mass spectrometry

Peng Shu-lian

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Abstract

In this paper, the comparison of the different volatile components among post-fermented-tea, maojian-tea and black-tea was made by the established method-Simultaneous Distillation Extraction-Gas Chromatography-Mass Spectrometry. The results showed that they were quite different from each other because of the different production techniques. These results can provide theoretic reference for the tea production technique and comprehensive utilization.

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What this paper is about

In this paper, the comparison of the different volatile components among post-fermented-tea, maojian-tea and black-tea was made by the established method-Simultaneous Distillation Extraction-Gas Chromatography-Mass Spectrometry. The results showed that they were quite different from each other because of the different production techniques. These results can provide theoretic reference for the tea production technique and comprehensive utilization.

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Available abstract

In this paper, the comparison of the different volatile components among post-fermented-tea, maojian-tea and black-tea was made by the established method-Simultaneous Distillation Extraction-Gas Chromatography-Mass Spectrometry. The results showed that they were quite different from each other because of the different production techniques. These results can provide theoretic reference for the tea production technique and comprehensive utilization.

Key concepts: Chromatography, Black tea, Mass spectrometry, Distillation, Chemistry, Gas chromatography, Extraction (chemistry), Gas chromatography–mass spectrometry

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