To investigate the aroma differences of three types of tea dhools scented with osmanthus,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),sensory evaluation,and odor activity values(OAV)were used to analyze the aromatic compounds of osmanthus black tea,osmanthus beauty tea,and osmanthus oolong tea.A total of 726 common aromatic compounds and 324 differential aromatic compounds were detected in the three types of osmanthus teas(P<0.05).Osmanthus tea is mainly composed of heterocyclic compounds,terpenoids,esters,hydrocarbons,and ketones,accounting for 78.73%of the total compounds.The key aromatic compounds(OAV>10)in osmanthus tea include furaneol,α-ionone,linalool,citral,hotrienol,and 1-dodecanol.The key aromatic compounds of osmanthus black tea were found to be linalool,β-myrcene,α-ionone,β-ionone,linalyl acetate,benzyl alcohol,and1-dodecanol,whereas those of osmanthus beauty tea include phenylacetaldehyde,citral,hotrienol,linalool,terpinene,α-ionone,and β-ionone.Lastly,the key aroma components of osmanthus oolong tea were found to be α-ionone,indole,β-ionone,and 1-dodecenal.This study shows that osmanthus scenting can significantly improve the aroma of different tea dhools and give them a rich and long-lasting osmanthus fragrance.The quality of osmanthus black tea was observed to be the best.
维普
万方数据
