抄録
The aroma concentrates from Vietnamese green tea and lotus tea were prepared and analyzed. Characterization of the components were carried out using coupled gas chromatography and mass spectrometry and infrared spectrometry, besides gas chromatographic retention data.
Anethole and 1, 4-dimethoxybenzene have been identified for the first time as the flavor constituents in green tea. Linalool, two linalooloxides (cis and trans, five membered), 3, 7-dimethyl-1, 5, 7-octatriene-3-ol, 2, 5 (or 2, 6)-dimethylpyrazine and 1-ethyl-2-formylpyrrole were the predominant components in Vietnamese green tea.
1, 4-Dimethoxybenzene has been identified as the main component in lotus tea. The compound was also isolated from both dried and fresh lotus pollen.
