To investigate the differences in aroma components and their effects on the formation of aroma characteristics,the volatile components of eight kinds of Dancong teas,including Milan,Zhilan,Xingren,Yashi,Rougui,Yelaixiang,Huangzhi and Laoxianweng,were determined by headspace-stir bar sportive extraction-thermal desorption-gas chromatography-mass spectrometry(HS-SBSE-TDU-GC-MS).Least squares discriminant analysis(PLS-DA)was used to screen 19 key differential components from 69 aroma compounds.Based on principal component analysis(PCA)of differential key components,the results show that the first three principal components can effectively explained the variability in aroma characteristics of Dancong tea.The main aroma compounds of each aroma type have consistent flavor characteristics and sensory evaluation results.
关键词
单丛茶/香气成分/顶空搅拌子吸附/气相色谱-质谱联用法/主成分分析
Key words
Dancong tea/aroma components/headspace-stir bar sportive extraction/gas chromatography-mass spectrometry/principal components analysis
维普
万方数据