FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (20): 102-107.doi: 10.7506/spkx1002-6630-201620017

• Component Analysis • Previous Articles     Next Articles

Effects of Four Different Tea Varieties and Harvesting Seasons on Aroma Characteristics of Green Tea

WANG Qi, ZHAO Guifu, ZHANG Xuzhou, ZHAO Lei, XIA Tao, ZHANG Xinfu   

  1. 1. College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China;
    2. College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China;
    3. Agricultural Development Bureau of Huangdao District in Qingdao, Qingdao 266400, China;
    4. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
  • Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
  • Contact: ZHANG Xinfu

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Abstract:

Fresh tea leaves from four different varieties picked in summer and those picked in three different seasons from tea populations from Huangshan mountain region, all of which were collected from the growing area of Qingdao, were processed into green tea by spreading, fixing, rolling, drying and aroma improvement. Using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry, aroma components and proportions were analyzed. A total of forty-five main aroma components of different varieties from Qingdao green tea were identified. Correlation analysis, hierarchical cluster analysis (HCA) and principal component analysis (PCA) showed that besides the unique aroma components, dimethylbenzene, D-limonene, linalool, β-ionone, naphthalene, tetradecane and 2-methoxy-4-methyl-1-(1- methylethyl)-benzene, among the shared aroma components, also played a key role in the aroma of Qingdao green tea. Among the 37 major aroma components identified in Qingdao green tea in different seasons, the unique aroma components made vital contributions to each type of aroma, but the common aroma components were not important.DY>

Key words: green tea, aroma components, varieties, season, HS-SPME, GC-MS

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