Aroma Composition Analysis of Three Congou Black Tea in Jiangxi Province
This study used Headspace solid-phase microextraction(HS-SPME)combined with Gas chromatography-mass spectrometry(GC-MS)to analyze the aroma components of three characteristic Congou black teas in Jiangxi,comparing their differences and characteristics.A total of 40 main volatile aroma components were identified by GC-MS,including 16 alcohols,12 aldehydes,4 ketones,4 esters,2 olefins,1 acid,and 1 hetero-oxygenic.Different tea samples had varying contents of these volatile components.The results of principal component analysis showed that the 40 components can be divided into 5 principal components,with variance contributions of 29.26%,21.05%,15.87%,14.14%,and 9.06%,respectively.The cumulative variance contribution was 89.38%,which can represent the aroma characteristics of the three types of black tea samples;The results of principal component scores indicated that principal component factors A38,A7,A10,A13,and A32 have a positive impact on principal component PC1,mainly contributing to floral and light aroma components;A8,A18,A28,A29,A1,A30,A24,and A25 had positive impact on the principal component PC2,mainly consisting of floral and sweet aroma compounds.A16,A35,A39,A37,A19,and A25 had positive impact on the principal component PC3,mainly consisting of floral and fruity aroma compounds.The sensory results showed that the main aroma of Hekou black tea was delicate fragrance or floral aroma,Fuliang black tea was mainly light and floral aroma,and Ninghong tea was mainly fruity and sweet aroma;The loading results indicate that A1,A3,A5,A10,and A38 were floral aroma compounds,A2,A7,A13,and A18 were fruity aroma compounds,and A8,A9,A10,A14,and A22 were delicate fragrance or floral aroma compounds.
Congou black teaHekou black teaFuliang black teaNinghong teaAromatic compositionJiangxi Province
NETL
NSTL
万方数据
