Aroma components of Ookjook tea (Polygonatum Involucratum Maxim)

摘要

Aroma components of Ookjook tea made from Polygonatum involucratum Maxim roots were collected and identified. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identiffed by GC and GC-MS. The most abundant aroma components of this tea were furanic compounds including 2-furfural, 2-methyl-dihydro-3(2H)-furanone, 2-acetylfuran and 5-methylfurfural. These compounds seem to be originated from the thermal degradation of carbohydrate dining the roasting process. Alkylpyrazines and acids including propionic acid increased slightly during the period of manufacturing process of Ookjook tea. Furanic compounds originated from the thermal degradation of carbohydrate and alkypyrazines from aminocarbonyl reaction seemed to be the importfmt contributors to the aroma of the Ookjook tea.