Abstract

This study suggests that the ultrasound processing method for Laoshan green tea affects the final flavor quality of the product. The results indicated that the 75 μm Carboxen/PDMS was the most effective for aromatic components extraction of Laoshan green tea. The aroma of ultrasound processing tea and control was compared by both SPME-GC/MS analysis and sensory evaluation. It was found that ultrasound processing tea and control shared similar aroma component species, but differed in their contents. Organoleptic evaluation indicated that the sensory quality of tea infusion with ultrasound processing method was better than that of tea infusion with conventional extraction.

Keywords:

Aromatic composition, Laoshan green tea, SPME-GC-MS, ultrasound processing method,

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Competing interests

The authors have no competing interests.

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