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Volatile components obtained from oolong teas and preliminary evaluation on consumer preferences for these products

Phan Thi Thanh Hai Cung Thi To Quynh
Received: 04 Jun 2018
Revised: 06 Jul 2018
Accepted: 16 Jul 2018
Published: 17 Aug 2018

Article Details

How to Cite
Phan Thi Thanh Hai, Cung Thi To Quynh. "Volatile components obtained from oolong teas and preliminary evaluation on consumer preferences for these products". Vietnam Journal of Food Control. vol. 1, no. 2, pp. 21-28, 2018

Main Article Content


Six types of oolong tea products from four different regions were investigated. Their volatile components were obtained by Solid Phase Microextraction (SPME) method and analyzed by GC – MS. Results showed that hexanal (ranged from 1.08-1.52%), 6-methyl-5-hepten-2-one (0.55-4.30%), (Z)-linalool oxide (5.44-17.95%), (E)-linalool oxide (4.86-12.13%), linalool (1.23-8.26%), epoxylinalool (0.80-1.16%) and methyl salicylate (0.70-2.51%) could be identified as the major compounds of all six tea products. These products were also classified into 3 groups based on their volatile compositions by Principal Component Analysis (PCA) method. The consumer preference analysis (n = 84) showed a significant difference in odor preference levels of these products.


Oolong tea, Solid Phase Microextraction, volatile component, Principal Component Analysis, consumer preference


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