HS-SPME-GC-MS Analysis of Aroma Components of Black Tea from Different Tea Varieties in Yibin
In order to explore the characteristics of the volatile components of black tea of different tea cultivars in Yibin and the relationship between the main aroma substances and sensory quality,the sensory quality and aroma volatile components of black tea from different tea cultivars were analyzed by sensory evaluation,biochemical com-position and HS-SPME-GC-MS combined with the relative odor activity(ROAV)value.The results show that a to-tal of 40 volatile components were identified from the five black tea cultivars,and 38 volatile aroma substances were commonly present,mainly alcohols,aldehydes and esters.The contents of geranyl,linalool,their oxides and methyl salicylate accounted for a high proportion in the total amount.According to ROAV value and sensory evalua-tion analysis,there were 6 kinds of aroma contributing substances in the five black tea cultivars,and linalool and its oxides,1-octene-3-ol,methyl salicylate contributed the most.Sichuan black tea population and'Zijuan'had a rela-tively sweet aroma characteristic,which was mainly related to dimethyl sulfide,n-hexal,trans-2-hexenal,trans-2-trans-4-heptadienal and other odorant substances.'Mingshan Baihao 131'had floral and sweet aroma,which was mainly related to tea cultivars and theaflavin contents.'Qianmei 502'had a fruity aroma,which was speculated to be mainly related to the content of cis hexanoate 3-hexene ester.'Qingxin Oolong'and'Qianmei 502'were"high sweet,slightly fire",which was speculated to be mainly related to the decrease of theanine and tea polyphenol con-tent,the increase of pyrazine and pyrrole substance contents under high temperature conditions,and the content of sweet aroma was higher than that of the flower aroma.
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