Analysis of Aroma Compounds of Duyun Maojian Tea

doi:10.7506/spkx1002-6630-201616027

Abstract

Abstract:

This study aimed to explore the effects of tea varieties and environmental factors on the quality of Duyun
Maojian tea, and to compare the aroma composition of Duyun Maojian tea made from local tea varieties and the ‘Fuding
Dabai’ variety in Qiandongnan prefecture, Guizhou province. Aroma components were determined by gas chromatographymass
spectrometry (GC-MS), and their relative contents were calculated by peak area normalization. A total of 50 aroma
components were detected from all samples with hydrocarbon compounds and alcohols being the most predominant.
There were distinct differences in aroma composition among Duyun Maojian tea made from different tea varieties grown
in the same area and from ‘Fuding Dabai’ grown in different areas. The contents of β-linalool, 2-ethenyl-1,1-dimethyl-3-
methylene-cyclohexane, cis-β-ocimene, and dimethyl sulfide in Duyun Maojian tea were significantly higher than in other
famous green teas.

Key words: Duyun Maojian tea, aroma, area, local varieties, ‘Fuding Dabai’

CLC Number:

TS272

JIANG Chenkai, LI Yingxiang, HUANG Yahui, ZHANG Lijuan, YANG Jiagan, XU Xingguo, LIU Qing, CHEN Yingyu, LI Dan, ZENG Zhen. Analysis of Aroma Compounds of Duyun Maojian Tea[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201616027.

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Analysis of Aroma Compounds of Duyun Maojian Tea

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