Abstract: In this paper, the aroma characteristics of Kangzhuan tea were analyzed by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results of sensory evaluation showed that floral and woody notes were the main aroma profiles of Kangzhuan tea. By GC-MS analysis, a total of 35 volatile compounds were identified. Among them, 1,2,3-trimethoxybenzene (151.7 μg/mL), dihydroactinidiolide (96.9 μg/mL), 2-ethylhexanol (37.7 μg/mL), cedrol (34.8 μg/mL) and phenylacetaldehyde (25.5 μg/mL) were more abundant than the other volatiles. GC-O results showed that trans-2-nonenal (green), trans-β-ionone (floral), linalool (floral), hexanal (green), phenylacetaldehyde (green), trans-α-ionone (woody and stale) and linalool oxide I (floral) were the main flavor-active compounds. The results of this study lay an experimental foundation for further study on the aroma characteristics of Kangzhuan tea.

Key words: Kangzhuan tea, sensory evaluation, key aroma compounds, gas chromatography-mass spectrometry, gas chromatography-olfactometry