Analysis of the Key Distinctive Aroma Components in Suichuan Black Tea Produced from Fresh Leaves of Varied Grades
In this study,single bud,one bud and one leaf and one bud and two leaves of local population cultivar which were grown in Suichuan,Jiangxi Province were produced into black tea,and the key aroma components of different grades of black tea were analyzed by electronic nose and Chromatography-Mass Spectrometry(GC-MS).The results of sensory evaluation showed that the black tea made by single bud with tender and sweet aroma got the highest aroma score(93.57).The aroma of one bud and one leaf and one bud and two leaves was characteristic of sweet.Furthermore,the electronic nose results and differen-tial compound screening showed that there was large difference in aroma among three black teas made by different grades,and single bud and one bud and two leaves were the most difference,while the difference between single bud and one bud and one leaf was the least.GC-MS analysis showed that the main compo-nents of aroma were alcohols,esters,hydrocarbons,ketones and heterocyclic compounds,and the relative total amount of single bud(843.50 mg/kg)＞one bud and one leaf(674.63 mg/kg)＞one bud and two leaves(663.68 mg/kg).FC values showed that the aroma components of single bud were 1,2,2-dichloro-benzene,cubebene,and transacorene,etc.The aroma components of one bud and one leaf are dihydro-carveol,2-acetylpyrrole,and o-cresol,etc.The aroma components of one bud and two leaves were methyl laurate,p-menthol 1,5,8-triene,and α-farnesene,etc.According to OAV and RO AV analysis,decyl al-cohol,linalool,geraniol,methyl salicylate,trigonellone,heptanal and(E,E)-2,4-nonadienal played key roles in the aroma of black tea,among which decyl alcohol,geraniol and methyl salicylate were the charac-teristic aroma substances of single bud,which presented tender and sweet aroma.Decyl alcohol,linalool,heptanaldehyde and(E,E)-2,4-nonadienal were the characteristic aroma substances of one bud and one leaf with sweet aroma with honey-sweet potato aroma.Decyl alcohol and trigonellone are the characteristic aroma substances of one bud and two leaves with sweet aroma with floral aroma.This study was of great significance for guiding the production of high-aroma black tea.
Suichuan black teadifferent gradesaroma componentelectronic noseGC-MS
万方数据
维普
