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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (5): 465-475.

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Analysis of Characteristic Aroma Components of Hubei Black Tea

ZHENG Pengcheng, LIU Panpan, GONG Ziming*, WANG Shengpeng, TENG Jing, WANG Xueping, YE Fei   

  1. Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
  • Received:2017-03-29 Revised:2017-05-23 Online:2017-10-25 Published:2019-08-23

Abstract: Sensory evaluation and headspace solid-phase micro-extraction (HS-SPME) were successfully applied to analyze volatile flavor compounds of 32 typical Hubei black tea by the combined use of odor active value (OAV) and principal component analysis. The result showed that the fragrant characteristics of Hubei black tea were sweet, whereas some of them had floral, fruity, sugar and high-fired aroma. A total of 93 aroma components were detected in the black teas, and the major aroma compounds were alcohols and aldehydes. Among the compounds identified, linalool, geraniol, methyl salicylate and hexanal were the major ingredients. The high OAV of linalool, β-damascenone, β-ionone, decanal, geraniol, (Z)-4-heptenal, (E)-2-nonenal, hexanal, 1-octen-3-ol and (E,E)-2,4-nonadienal indicated their importance in the aroma character of Hubei black tea. Seven principle components were extracted from the 19 common aroma compounds by SPSS and the total contribution attained 86.477%. Characteristic aroma components included linalool, geraniol, methyl salicylate, 1-octen-3-ol, β-damascenone, β-ionone, (E)-geranylacetone, benzeneacetaldehyde, decanal, hexanal, (E)-nerolidol, 2-ethylfuran and limonene, which laid the foundation for the sweet and sugar aroma of Hubei black tea.

Key words: Hubei black tea, aroma, headspace-solid phase microextraction, odor active value, principal component analysis

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