Abstract:

The major flavor and aroma components of Mengding Ganlu tea were analyzed by combined use of conventional
analysis, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The
free amino acid composition and aroma compounds were examined for their relationships with the quality and flavor. The
results showed that the major flavor compounds of Mengding Ganlu tea included polyphenols, catechins, caffeine, soluble
sugars and amino acids with values of (23.98 ± 0.26)%, (17.52 ± 0.05)%, (4.26 ± 0.21)%, (4.85 ± 0.12)% and (4.66 ±
0.16)%, respectively, and the phenol/ammonia ratio was 3.95–7.43. The tea infusion from the second brewing scored highest
(28.9±0.2) in sensory quality and mainly contained polyphenols (262.2 mg/250 mL), caffeine (63.9 mg/250 mL), soluble
sugars (66.5 mg/250 mL) and free amino acids (89.3 mg/250 mL) with a small phenol/ammonia ratio of 2.93. Mengding
Ganlu tea contained 18 kinds of amino acids, with theanine accounting for 20.46 mg/g of the total amount. The contents
of ECG and EGCG in the tea were 3.39% and 6.97%, respectively. Totally 51 kinds of aroma components in the tea were
detected, mainly including alcohols (12) and ester (9), with linalool, β-ionone, nerolidol and trans-nerolidol being the major
compounds. These components contributed to the lasting delicate aroma.

Key words: Mengding Ganlu tea, flavor, aroma, material basis