Analysis of Aroma Components of Different Cultivars of White Peony Tea Based on ATD-GC-MS

Abstract

Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from different tea cultivars. The characteristics of aroma among different tea cultivars were explored. A total of 50 volatile components were detected in five samples. Hexanal, nonanal, decanal, benzyl alcohol, linalool 1-pentanol and β-Ionone were the main aroma components, which laid the aroma foundation of white tea. A total of 44 kinds of aroma components were significantly different by univariate analysis (P<0.05). Moreover, the value of aroma activity (OAV) also differed among different cultivars of white peony tea. Aldehydes and alcohol compounds were the major aromatic components in Zhenghe Dabaicha. Fuding Dahaocha had a higher content of alcohol compounds. Aldehydes and hydrocarbons compounds were the major aromatic components in Fuyun 6. Alcohols and hydrocarbons compounds were the major aromatic components in Jiulong Dabaicha and Fuyun 595. This study can provide reference for further exploring the classification of aroma types of white tea cultivars.

Keywords

• white tea
• white peony tea
• tea cultivars
• aroma
• automatic thermal desorption-gas chromatography-mass spectrometry (atd-gc-ms)