Comparative Study on the Contents of the Major Chemical Constituents of Fragrant Tea from Different Producing Areas

doi:10.7506/spkx1002-6630-201722028

Abstract

Abstract: In order to more systematically and fully understand the quality characteristics of fragrant tea, the major chemical constituents, amino acid composition and aroma compounds in fragrant tea obtained from three producing areas, i.e. Songyang county, Suichang county and Wuyi county in Zhejiang province, were analyzed and compared in this study. Results showed that the levels of the major chemical constituents including total polyphenols, total free amino acids, caffeine, water extracts, total catechins and catechin monomers were slightly different (P > 0.05) among different producing areas, whereas the levels of amino acids including asparagine, proline and isoleucine were found to be significantly different (P < 0.05). A total of 49 aroma components were detected, with alcohols being the most predominant, including 14 compounds (together accounting for 35.33% to 46.19% of the total aroma compounds. Statistical analysis showed that significant differences in the levels of alcohols, aldehydes and ketones were observed among different areas (P < 0.05). Moreover, fragrant tea samples from three different areas were distinguished successfully using partial least squares discriminant analysis model (R2Y = 0.832 and Q2 = 0.625) which was established based on the relative contents of aroma components. The distribution of 23 key aroma components among different areas was analyzed by a data processing software. The 12 most abundant aroma compounds identified in Songyang area included maali alcohol, 1-octen-3-ol, (E)-2-octenal, benzaldehyde, 2,3-epoxy-β-ionone, β-ionone, α-ionone, 2-pentylfuran, trans,trans-2,4-heptadienal, 3,5-octadien-2-one, trans,trans-3,5-octadien-2-one and 2-ethylfuran, β-linalool, α-cedrol, geraniol, nerol, methyl salicylate and Z-3-hexenyl benzoate were the most abundant aroma compounds in Suichang tea, and cis-β-ocimene, cis-3-hexenyl hexanoate, cis-jasmone, indole and naphthalene were found to be the most abundant in Wuyi area.

Key words: fragrant tea, chemical constituents, aroma components, content, difference

CLC Number:

S571.1

ZHANG Yue, ZHU Yin, YE Huoxiang, TAN Junfeng, LIU Linmin, Lü Haipeng, YU Liaoyuan, LIN Zhi. Comparative Study on the Contents of the Major Chemical Constituents of Fragrant Tea from Different Producing Areas[J]. FOOD SCIENCE, 2017, 38(22): 184-191.

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Comparative Study on the Contents of the Major Chemical Constituents of Fragrant Tea from Different Producing Areas

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