FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (8): 198-205.doi: 10.7506/spkx1002-6630-20191102-013

• Component Analysis • Previous Articles     Next Articles

Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel

LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin   

  1. (1. Hubei Tea Engineering and Technology Research Centre, Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2. Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 3. College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China; 4. Hubei Jinguo Tea Industry Co. Ltd., Enshi 444333, China)
  • Online:2021-04-25 Published:2021-05-14

Abstract: This study aimed to analyze the main volatile compounds and aroma profiles of Juhong tea and its raw materials. The volatiles were analyzed by combined use of quantitative descriptive analysis (QDA), headspace solid phase micro-extraction (HP-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), and multivariate statistical analysis. Sensory evaluation showed that fruity and sweet notes were the main odors of Juhong tea. A total of 92 volatile components, including 23 aldehydes, 23 alcohols, 20 alkenes, 9 ketones, 9 esters and 8 other compounds, were identified from Juhong tea and its raw materials. Alkenes and alcohols were the principal aroma types. The results of GC-O analysis combined with odor activity value indicated that limonene, β-ionone, linalool, decanal, β-damascenone, (E,E)-2,4-decadienal and octanal were the main aroma-active components. The results of correlation analysis showed that 11 volatile components, including myrcene, phenylacetaldehyde and linalool, contributed significantly to the fruity, floral, sweet, green and woody flavors. Orthogonal partial least squares discriminant analysis was performed, revealing the typical volatile components that differed between Juhong tea and its raw materials. These results provide an experimental basis for future studies on the aroma of Juhong tea and other herbal teas made from citrus fruits.

Key words: Juhong tea; gas chromatography-mass spectrometry; olfactometry; volatile components; headspace-solid phase microextraction

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