FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (24): 253-261.doi: 10.7506/spkx1002-6630-20230330-311

• Component Analysis • Previous Articles     Next Articles

Aroma Components of Huiming Tea

YOU Qiushuang, LIU Jianping, HE Weizhong, ZHU Yin, LIN Zhi, LÜ Haipeng   

  1. (1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China; 3. Jingning County Tea Industry Development Center, Lishui 323500, China; 4. Lishui Institute of Agriculture and Forestry Sciences, Lishui 323000, China)
  • Online:2023-12-25 Published:2024-01-02

Abstract: In this study, the volatile components and key aroma-active compounds of 13 representative Huiming tea samples were analyzed using stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Results showed that a total of 120 volatile components were identified, mainly including 26 alcohols, 26 esters, and 14 ketones. Among them, the contents of the aroma compounds geraniol, 2,2,4-trimethyl-3-hydroxypentyl isobutyrate, indole, (Z)-jasmone, and 1-octen-3-ol were the highest. Moreover, a total of 42 key aroma-active compounds were identified by GC-O analysis, including 2-ethyl-3,5-dimethylpyrazine, 6-methyl-5-heptene-2-one, linalool, (Z)-3-hexenyl butanoate, 3,5-octadiene-2-one, and (E)-β-ionone, which played an important role in the formation of the fresh and floral aromas of Huiming tea. The results of this study will contribute to revealing the chemical basis of the aroma quality of Huiming tea, and provide a theoretical basis for improving the aroma quality of Huiming tea.

Key words: Huiming tea; volatile components; key aroma-active compounds; gas chromatography-olfactometry-mass spectrometry; aroma quality

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