2019 ASHS Annual Conference

Mistletoe (Viscum articulatum Burm. f. (V. articulatum)) was a kind of parasitic plant hosted in ancient tea trees (Camellia sinensis (L.) Kuntze), which was consumed by locals for their health benefits. It has a unique flavor and aroma. Volatile flavor compounds (VFCs) in mistletoes were extracted by HS-SPME and analyzed by GC–MS. A total of 66 aroma compounds were identified including the alcohols, aldehydes, ketones, and esters, which accounted for 19.18%, 16.92%, 20.38% and 32.45%, on average, of the total aroma content in the tea mistletoe samples. The most abundant aroma components in tea mistletoe were benzaldehyde (9.64%), followed by epoxy-β-ionone (7.71%), trans-geranylacetone (7.92%), and β-linalool (7.35%). Clean and lasting, sweet odor with wood, minor flowery and fruity aroma were its characteristics. Benzaldehyde (14.2%), phenethyl alcohol (13.08%), and β-linalool (10.41%) were the four most abundant aroma classes in oak mistletoes. It featured a heavy and lasting, fragrant aroma with minor floral scents. Benzaldehyde and β-linalool were the common aroma compounds in mistletoe samples. PCA showed that the two mistletoe samples were classified as one class because of the similar aroma compounds. While the tea samples (control) were classified as another class. Analysis of chemical components showed that main chemical components including polyphenols, caffeine, free amino acids, soluble carbohydrates and water extracts in tea samples (control) were significantly higher than that in the tea mistletoe. The content of water extracts accounted for 35.12% and 30.28% in tea mistletoe and oak mistletoe, while the total content of the polyphenols, caffeine, free amino acids, and soluble carbohydrates accounted for only 14.84% and 31.43% of the water extract, indicating there were still undetected compounds in mistletoe samples which need to be further studied. The sensory test showed that tea mistletoe had acceptable aroma and taste, which could be developed into alternative tea drinks in the future.