Analysis of Flavor Components in Black Tea Made from Guangdong Dancong Tea Variety by GC-MS

doi:10.7506/spkx1002-6630-201504022

Abstract

Abstract:

Dancong tea variety is the major variety of Dancong oolong tea production and research found it could also be
used to produce black tea. In order to confirm the aroma compounds and the main characters of these black teas, headspace
solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to determine the
volatile aroma compounds and their contributions to the total aroma. The results showed that 46 aroma compounds including
alcohols, aldehydes, esters, ketones, terpenes and hydrocarbons were identified, among which the alcohols were the most
important compounds, followed by aldehydes and esters. Linalool, nerol, methl salcylate, linalool oxide and nonanal were
the five most important compounds, representing more than 60% of the total aroma. Floral and honey aroma were the major
aroma character of black tea from Guangdong Dancong tea variety.

Key words: Guangdong Dancong, aroma, headspace solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

S571.1
Q815

WANG Qiushuang, QIAO Xiaoyan, CAO Junxi, FANG Huachun, CHEN Dong*. Analysis of Flavor Components in Black Tea Made from Guangdong Dancong Tea Variety by GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201504022.

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Analysis of Flavor Components in Black Tea Made from Guangdong Dancong Tea Variety by GC-MS

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