Exploring the Effects of Compressing and Aging on the Aroma of Camellia nanchuanica Crude Tea and Its Tuo Tea Based on HS-SPME-GC-MS

Abstract

To investigate the changes in aroma components of Camellia nanchuanica crude tea before and after compression and the effects of aging on the aroma of Tuo tea, traditional sensory evaluation combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed for aroma analysis of tea samples in this study. A discriminant model was established through orthogonal partial least squares discrimination analysis (OPLS-DA), and characteristic aromas in different tea samples were screened based on variable importance in projection (VIP values) and odor activity values (OAV). Results showed that there were obvious differences in the aroma score of Camellia nanchuanica tea before and after compressing and aging at room temperature (P1 and OAV>1, a total of 23 characteristic aroma components were screened, seventeen aroma components, including phenethyl alcohol and (E)-2-heptenal were identified as important contributors to the aroma of Camellia nanchuanica crude tea samples, while six aroma components including (E)-2-nonenal and (E)-2-octenal were identified as significant contributors to the aroma of Camellia nanchuanica Tuo tea samples. This study would provide a reference for the processing and storage of Camellia nanchuanica Tuo tea.

Keywords

• camellia nanchuanica tuo tea
• headspace-solid phase microextraction-gas chromatography-mass spectrometry
• aroma components
• compressing
• aging