Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry

doi:10.1111/j.1750-3841.2011.02223.x

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	Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry
	Qin, Peiyou 1; Ma, Tingjun 2; Wu, Li 1; Shan, Fang 3; Ren, Guixing 1
刊名	JOURNAL OF FOOD SCIENCE
	2011
卷号	76 期号:6 页码:S401-S407
关键词	aroma compounds GC-MS GC-O OAV tartary buckwheat tea
ISSN号	0022-1147
DOI	10.1111/j.1750-3841.2011.02223.x
通讯作者	Qin, Peiyou
英文摘要	Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma. However, its characteristic aroma compounds have not been elucidated. The aims of present study were identification and quantification of its aroma compounds. The analyses were performed by gas chromatography-mass spectrometry (GC-MS) after 3 different isolation techniques. Seventy-seven compounds were identified. Among these compounds, 35 were quantified by available standards. The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV >= 10) were as follows: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, nonanal, 2,3-diethyl-5-methylpyrazine, benzeneacetaldehyde, maltol, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine. Some nutritional and bioactive compounds were also identified in this study, such as linoleic acid, niacin, vanillic acid, 7-hydroxycoumarin, butylated hydroxytoluene.
学科主题	Food Science & Technology ; FOOD SCIENCE & TECHNOLOGY
语种	英语
出版者	WILEY-BLACKWELL
WOS记录号	WOS:000293633100068
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/5284]
专题	作物科学研究所_职能部门
作者单位	1.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China 2.China Agr Univ, Coll Food Sci, Beijing 102206, Peoples R China 3.Shanxi Acad Agr Sci, Inst Comprehens Utilizat Agr Prod, Taiyuan 030031, Shanxi, Peoples R China
推荐引用方式 GB/T 7714	Qin, Peiyou,Ma, Tingjun,Wu, Li,et al. Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry[J]. JOURNAL OF FOOD SCIENCE,2011,76(6):S401-S407.
APA	Qin, Peiyou,Ma, Tingjun,Wu, Li,Shan, Fang,&Ren, Guixing.(2011).Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry.JOURNAL OF FOOD SCIENCE,76(6),S401-S407.
MLA	Qin, Peiyou,et al."Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry".JOURNAL OF FOOD SCIENCE 76.6(2011):S401-S407.