Influence of ultrasonic nebulization extraction, infusion temperatures, and matrices on aroma release and perception of green tea

Abstract Tea, as one kind of worldwide popular drink, has complicated aroma profiles. In normal drinking experience, temperatures and matrices affect our perception of tea aroma. In addition, ultrasonic nebulization extraction (UNE), is also viewed as a special way to release tea aroma. In this paper, to investigate the effects of UNE, temperatures, and matrices on the aroma release and profiles expression of Lu'an Guapian tea, solid-phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) and descriptive sensory analysis (DSA) were used. The results showed that the aroma profiles showed significantly difference in different temperatures and matrices. Especially, UNE could efficiently express detailed aroma profiles at low temperature (20 °C), which may be used in the tea aroma evaluation in the future.