Abstract: In order to determine the characteristic flavor of Jingyang Fu brick tea, a national geographical indication product, the volatile compounds of Jingyang Fu brick tea, Anhua Fu brick tea and four other dark teas were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in this study. The results showed that in total 154 compounds were identified by GC-IMS and HS-SPME-GC-MS, and the flavor composition of Jingyang Fu brick tea was clearly distinguished from that of Anhua Fu-brick tea and that of the other dark teas. Totally 12 characteristic substances of Jingyang Fu brick tea were obtained by comparative analysis with the other dark tea, seven of which were validated by GC-IMS, including 1-octen-3-one, n-hexanol, guaiacol, β-pinene, methyl butyrate, n-propanol and 2-heptanone, and the remaining five were characterized by HS-SPME-GC-MS based on aroma activity values, including hexanal, decanal, (E,E)-3,5-octadien-2-one, methyl salicylate and α-viologenone. The identification of characteristic flavor substances can provide a theoretical basis for the identification, origin tracing and processing optimization of Jingyang Fu brick tea.

Key words: Jingyang Fu brick tea; volatile compounds; characteristic flavor substances; gas chromatography-ion mobility spectrometry; headspace solid phase microextraction-gas chromatography-mass spectrometry