Analysis of the Aroma Composition of Sun-dried Black Tea Samples Processed by Different Varieties Based on HS-SPME-GC-MS

Abstract

In order to reveal the aroma components of sun-dried black tea and explore the suitable varieties of sun-dried black tea, the aroma components of 10 tea varieties were analyzed by HS-SPME-GC-MS, and determined the main volatile aroma components of each samples by using the activity value of relative odor. The results showed that there were great differences in aroma components, relative content and ROAV value of sun-dried black tea produced by different varieties of tea plants. The relative content of alcohols in sun-dried black tea from 10 samples was the highest, and the relative content of linalool in alcohols was the highest. The results of ROAV value analysis showed that although linalool had the highest relative content in all 10 samples of sun-dried black tea, linalool was only one of the key aromatic substances and not the largest contributor. Qingshui 3, 73-11, population species, Yunkang 10, Yuncha Purui, Yunkang 37 and 73-8 had the highest contribution of β-ionone to aroma. Changyebaihao and Yunkang 14 had the highest contribution of β-ionone to aroma. Yunkang 43 had the highest contribution of 1-methylnaphthalene to aroma. This study clarifies that Qingshui 3, 73-11 and population species are more suitable for the production of sun-dried black tea, which provides a theoretical basis for the quality improvement of Yunnan black tea and screening suitable tea varieties for sun-dried black tea.

Keywords

• varieties
• sun-dried black tea
• aroma components
• roav
• gas chromatography-mass spectrometry (gc-ms) analysis