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Journal of Tea Science ›› 2013, Vol. 33 ›› Issue (1): 53-59.doi: 10.13305/j.cnki.jts.2013.01.005

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Dynamic Variation of Chemical Pattern Related to Aroma Constituents during the Quality Formation of Fresh Scent-Flavor Oolong Tea

CHEN Lin1, ZHANG Ying-gen1,2, CHEN Jian1, WU Ling-sheng1, WANG Zhen-kang1, YOU Zhi-ming1,*   

  1. 1. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu’an 355015, China;
    2. Key Laboratory of Tea & Medicinal Plant and Product Safety of Ministry of Agriculture, Anhui Agricultural University, Hefei 230036, China;
  • Received:2012-04-09 Revised:2012-06-12 Online:2013-02-28 Published:2019-09-04

Abstract: The spring shoots harvested from the buds of Jinguanyin and Huangguanyin tea plant(Camellia sinensis) were used as materials for the experiments, and aroma constituents of the samples prepared during the period of shoot growth and the process of fresh scent-flavor Oolong tea were determined by gas chromatography-mass spectrometry. There were 365 aroma compounds detected in all tea samples. When given data standardization to the peak area ratios between aroma compounds and ethyl decanoate, the consistent results would be obtained based on visualized pattern recognition, which included cosine similarity analysis, nearest-neighbor cluster analysis (Euclidean distance) and principal component analysis. All tea samples could be divided into two groups according to tea cultivars. One was made up of the samples of Jinguanyin, and the other came from the samples of Huangguanyin. The chemical patterns of the aroma constituents in spring shoots were so much different that they could be well distinguished from the samples of fresh scent-flavor Oolong tea. The samples of Jinguanyin and Huangguanyin were very different in contents of nerolidol, geraniol, farnesene, phytol, etc. The contents of geraniol and linalool decreased following with shoot growth, whereas the contents of nerolidol, indole and farnesene increased obviously during the process of fresh scent-flavor Oolong tea. These facts suggested that the aroma quality of scent-flavor Oolong tea was not only involved with tea cultivars and shoot maturity, but also affected by its manufacturing process.

Key words: Oolong tea, aroma, gas chromatography-mass spectrometry, pattern recognition

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