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不同产地抹茶的香气成分分析

谢妍纯,邢彦纯,李妙清,黄绮婷,何之杰

(广东顺大食品调料有限公司,广东 潮州 515633)

摘 要:为了解不同产地的抹茶香气成分,以日本静冈、浙江金华、贵州铜仁3个产地的抹茶为原料,采用热脱附法 提取样品的香气成分,并通过气相色谱-质谱及氢火焰离子检测器法(GC-MSD-FID)进行分析,深入研究抹茶的香 气成分特征及不同产地的香气差异。其中日本静冈抹茶样品分析出来65种挥发性成分,浙江金华抹茶样品54种, 贵州铜仁抹茶样品70种,不同产地抹茶分析出来的挥发性物质组成和相对含量间的差异、以及独有的香气物质体 现出不同产地风味的区别。

关键词:抹茶;产地;香气成分

Analysis of Aroma Components of Matcha from Different Regions

XIE Yan-chun,XING Yan-chun,LI Miao-qing,HUANG Qi-ting,HE Zhi-jie

(Shunda Food Flavor & Ingredients Co.,Ltd,Chaozhou 515633,China)

Abstract: In order to understand aroma components of matcha from different regions,the characteristics and differences of aromatic components of Shizuoka,Japan and Jinhua,Zhejiang and Tongren,Guizhou were studied by thermal desorption and gas chromatography-mass and flame Ionization detector spectrometry(GC-MSD-FID). 65 volatile components were detected in the matcha No.1,54 in the matcha No.2,70 in the matcha No.3. The unique flavor of the matcha from 3 different regions was formed by the differences in aromatic components and contents,common components and contents,and exclusive components.

Key words: matcha;region;aromatic components

中图分类号:TS207.3 文献标志码:A 文章编号:1007-7871(2020)04-0023-07

(2020年 第23卷 第4期)

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