Abstract: In order to understand the difference in aroma quality among different grades of Baiyaqilan tea and the material basis for it, the aroma quality of four different Baiyaqilan teas was analyzed by quantitative descriptive analysis (QDA) and headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Multiple stepwise regression analysis and Pearson’s linear correlation were used to further analyze the relationship of different aroma attribute intensities and volatile compound contents with sensory acceptability. The results of QDA showed that the overall aroma profile of Baiyaqilan tea infusion consisted of floral, grassy, sweet, roasted, woody and caramel notes, and the aroma intensity and acceptability of different Baiyaqilan tea infusions were different. The results of GC-MS showed that there were some differences in the types and contents of volatile compounds in different Baiyaqilan teas, and 55 volatile compounds were detected in the four teas investigated, alcohols being the most abundant, accounting for 46.3%–69.7% of the total content of volatile compounds. Hotrienol, indole, (E)-nerolidol, geraniol, 1-ethyl-1H-pyrrole-2-carbaldehyde and linalool were the main volatile compounds in Baiyaqilan tea. Multiple stepwise regression analysis showed that the floral, grassy and sweet notes were positively correlated with the sensory acceptability, and that the floral, grassy and sweet notes were positively correlated with the contents of 6-methyl-5-ethyl-3-heptene-2-one, geraniol, (Z)-3-hexenyl hexanoate, (Z)-jasmone, (E)-nerolidol, and negatively correlated with the content of dimethyl sulfide. The above results may provide a reference for the objective evaluation of Baiyaqilan tea aroma quality.

Key words: Baiyaqilan tea; quantitative descriptive analysis; gas chromatography-mass spectrometry; volatile compounds; multiple stepwise regression analysis; Pearson’s linear correlation; classification