Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV

Abstract

In order to study the composition of volatile aroma components in Fuliang black tea and screen the key aroma components, in this study, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was performed to identify the volatile components of Fuliang black tea, and the key aroma components were selected by the odor activity value (OAV) and principal component analysis (PCA). The 73 kinds of volatile components were isolated and identified in Fuliang black tea, including 16 alcohols, 12 esters, 11 hydrocarbons, 10 ketones, 9 aldehydes, 6 acids, 6 heterocycles and 3 phenols and their derivatives. The kinds and relative contents of alcohols were the highest, among which 44 kinds of volatile components had no significant difference among the three Fuliang black tea samples (P>0.05), and 29 kinds had significant difference (P<0.05). The OAV of 15 volatile components was not less than 1. Finally, 11 compounds were selected as the key aroma components of Fuliang black tea, including citral，benzyl alcohol, geraniol, α-lonone, trans-nerolidol, geranylacetone, phenylethanol, methyl salicylate, hexanal, linalool and 2-methylpyrazine. The results of this study provided a theoretical basis for analyzing the characteristic flavor quality of Fuliang black tea, clarifying its aroma precursors and quality oriented control.

Keywords

• fuliang congou black tea
• aroma
• gc-ms
• oav
• flavor
• volatile components