Determination of aroma components of jasmine tea eggs based on head space solid phase microextraction

Tea eggs are one kind of delicious and popular egg products. This study was aimed to analyze the volatile components of jasmine tea eggs using solid phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS). Results showed that the volatile compounds of tea eggs were consisted of aliphatic hydrocarbons(35.7%~49.6%),aldehydes(7.8%~12.4%),benzene ring compounds(7.2%~9.9%),alcohols(0.3%~4.9%)and N-containing compounds(0%~2.4%),etc. Among them,the aliphatic hydrocarbons did not make contribution to flavor of tea eggs,while aldehydes(nonanal,decanal,phenylacetaldehyde)and N-containing compounds(methyl anthranilate and indole)display important role on the flavor of tea eggs. The key odorants of the jasmine tea jasmine tea,including benzyl alcohol,indole,methyl anthranilate and α-farnesene were detected in the jasmine tea eggs,which did not exist in the other eggs. This result indicated that the preparation method of jasmine tea eggs in present study could effectively transferred the key odorants of jasmine tea to the eggs.