关键词: “英红九号”白茶, 萎凋, 香气成分, 顶空固相微萃取, 气相色谱-质谱法

Abstract: The aroma compounds of white tea samples produced from the cultivar Yinghong No. 9 with different withering durations were extracted by headspace-solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the total aroma content of white tea rose to a maximum level of 858.40 ng/g at 24 h and then declined with withering time. The aroma components identified included alcohols, esters, aldehydes, ketones and hydrocarbons with alcohols being the most abundant ones. All tea samples shared similar aroma components. A total of 17 aroma compounds, including (Z)-3-hexen-1-ol, linalool, (Z)-3-hexen-1-yl acetate, (Z)-3-hexen-1-yl butyrate, methyl salicylate, (Z)-3-hexen-1-yl hexanoate, hexanal, benzaldehyde, (E,E)-2,4-heptadienal, nonanal, (E,E)-3,5-octadien-2-one, 3,5-octadien-2-one, β-ionone, β-myrcene, D-limonene, (E)-β-ocimene and β-ocimene were found in relatively high levels in most of the samples, together accounting for 67.3%–76.0% of the total aroma components. The 17 compounds were the main contributors to the aroma of white tea, most of which such as linalool and methyl salicylate demonstrated an initial rise followed by a decline while a few of them such as benzaldehyde and β-myrcene increased continuously during the withering process.

Key words: Yinghong No. 9 white tea, withering process, aroma compounds, headspace-solid phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)