Retronasal Aroma of Earl Grey
Purpose
A time-of-flight mass spectrometer was used as a detector for retronasal aroma analysis of aroma components in Earl Grey (black tea).
Methods
| Ion Source | ChemZo (BioChromato) |
| Mass Spectrometer | compact QTOF (Bruker) |
| Measurement Method | After drinking Earl Grey and Assam, aroma components passing through the nasal cavity were introduced into the mass spectrometer via a tube. |
| Data Processing | The aroma components were extracted from the mass spectra using Spectra Scope and Data Analysis software. |
Results
Using Retronasal Plus, a marker screening software, two aromatic components were detected in Earl Grey tea (Fig.1). These components were estimated to be the fruity and strong-smelling compounds, linalool (C10H18O) and citral (C10H16O). Additionally, based on the EIC in Fig.1, linalool was found to decrease in sensitivity immediately after swallowing, while citral is a type of aroma component that gradually decreases in sensitivity after swallowing. These aroma components were not detected in Assam (Fig.2).
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