Entity

Time filter

Source Type


Zhou B.,Yunnan Flavor and Fragrance Research and Development Center | Ren H.-T.,Yunnan Flavor and Fragrance Research and Development Center | Qin T.-F.,Yunnan Flavor and Fragrance Research and Development Center
Modern Food Science and Technology | Year: 2013

The coffee Arabica in Yunnan was extracted by two different methods, ultrasonic extraction with three solvents (hexane, dichloromethane and methanol), and simultaneous distillation extraction (SDE). The aromatic constituents of the extracts were identified by GC-MS. The analytical results showed that 53 compounds were identified by ultrasonic-assisted solvent extraction. The main compounds were esters. The numbers of aroma components were increased along with the increase of the solvent polarity. 88 Compounds were identified by SDE. The main aromatic compounds were 2-furanmethanol (32.780%), furfural (6.37%), 2-furancarboxaldehyde, 5-methyl-furan aldehyde (7.63%), 2-methyl-pyrazine (4.67%), 2-ethyl-5-methyl-furan (3.64%), 2-ethyl-pyrazine (1.10%), N-methyl-2-pyrrole formaldehyde (1.27%). The results showed an evident difference in aromatic constituents of coffee Arabica by different extraction methods.


Ren H.-T.,Yunnan Flavor and Fragrance Research and Development Center | Zhou B.,Yunnan Flavor and Fragrance Research and Development Center | Qin T.-F.,Yunnan Flavor and Fragrance Research and Development Center | Xia K.-G.,Yunnan Flavor and Fragrance Research and Development Center | Fang L.-J.,Tea Research Institute of Science
Modern Food Science and Technology | Year: 2013

To compare and evaluate the aroma quality of Yunnan black tea, the aroma compounds of 30 Yunnan black tea samples were extracted by simultaneous distillation extraction (SDE), the main constituents contents were determined by GC-MS and analyzed by sensory evaluation. Taking the contents of 16 main aroma components as the indices, the quality of samples was assessed by multiple linear regression analysis, principal component analysis and cluster analysis methods. Results showed that the quality of black tea was closely related with the contents of hexanal, (E)-2-hexanal, phenylacetaldehyde, linalool oxide, linalool, geraniol and β-ionone. The correlation equation was as: Y=88.027+0.53X1-0.596X2-0.239X3 +0.246X4+0.12X5 -0.052X6-5.615X7, R2=0.902. The principal component analysis showed that four of main components contributed 77.156% to the aroma quality of Yunnan black tea. The cluster analysis was useful for the classification of Yunnan black tea. The multiple linear regression analysis provides a new method for evaluating aroma quality of black tea.


Zhou B.,Yunnan Flavor and Fragrance Research and Development Center | Ren H.-T.,Yunnan Flavor and Fragrance Research and Development Center | Xia K.-G.,Yunnan Flavor and Fragrance Research and Development Center | Qin T.-F.,Yunnan Flavor and Fragrance Research and Development Center
Modern Food Science and Technology | Year: 2013

The aromatic constituents of coffee arabica in Yunnan province were isolated by SDE and identified by GC-MS method And 88 compounds were identified. The main aromatic compounds were 2-Furanmethanol (32.799%), Furfural (6.367%), 2-Furancarboxaldehyde, 5-methyl-(7.630%), Pyrazine, methyl-(4.673%), Furan, 2-ethyl-5-methyl-(3.641%), Pyrazine, ethyl-(1.103%), 1H-Pyrrole-2-carboxaldehyde, and 1-methyl-(1.269%).

Discover hidden collaborations