The aroma analysis of asparagus tea processed from different parts of green asparagus (Asparagus officinalis L.)

摘要

Asparagus is a perennial herb rich in multiple nutrients; however, the utilization ofasparagus is lower on account of one-thirdpart of the asparagus often be discardedas a by-product at harvest in order to standardize the length for market. In this study, asparagus spears were divided into tip (top of the spear, 5 cm), mid (intermediate of the spear, 5 cm), and base (rest of the spear, 5 cm) parts, and the mid part and base part were cut into as 2–3cm length. As following, the three parts of asparagus spearswere processed into tea with green tea processing craft, respectively. Electronic noseand GC-MS analyses were used to investigate the aroma components of three asparagusteas. A total of 59 components were detected, among which there were 37, 43,and 50 components in the tip, mid, and base asparagus tea, respectively. Accordingto the electronic nose analysis and GC-MS analysis, we speculate aldehydes, alkanes,and ketone were the main aroma components of asparagus tea. And the differentaroma components among the three asparagus teas might be caused by the differentspear parts of asparagus. The sensory evaluation score of the mid asparagus tea was88.54 ± 0.33, which was highest among the three teas. The results indicated that midasparagus tea might be more popular with consumers.