Analysis of Aroma Characteristics and Volatile Components of Zhenghe White Tea with Different Storage Years

HUANG Wei; ZHANG Lingzhi; ZHANG Jialin; LIN Fuming; RONG Jiefeng; XIAO Chunyan; YUE Penghang; YU Huazhu; SUN Weijiang; HUANG Yan

doi:10.13305/j.cnki.jts.2023.05.006

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Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (5) : 667-680. DOI: 10.13305/j.cnki.jts.2023.05.006

Research Paper

Analysis of Aroma Characteristics and Volatile Components of Zhenghe White Tea with Different Storage Years

HUANG Wei^1,2, ZHANG Lingzhi^1,2, ZHANG Jialin^1,2, LIN Fuming^2,3, RONG Jiefeng⁴, XIAO Chunyan^1,2, YUE Penghang³, YU Huazhu⁵, SUN Weijiang^1,2,*, HUANG Yan^2,3,*

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Abstract

In order to investigate the aroma characteristics of Zhenghe white tea with different storage years, quantitative descriptive analysis (QDA) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the aroma characteristics and volatile components of Zhenghe white peony tea stored for 0, 5, 10 and 15 years. The results show that the aroma characteristics of Zhenghe white peony tea varied significantly among different storage years. The aroma characteristics of BMD0 were mainly pekoe, fresh, sweet and floral. With the extension of storage time, the pekoe, fresh, sweet and floral weakened, while the stale flavour and woody increased. A total of 66 volatile components were detected in Zhenghe white peony tea with different storage years, mainly alcohols, esters and acids, with the highest alcohol content in BMD0 and BMD5, and the highest ester content in BMD10 and BMD15. With the extension of storage time, the total volatile components decreased significantly, and the composition and proportion of relative contents changed significantly. The Orthogonal partial least-squares discrimination analysis (OPLS-DA) model could effectively discriminate Zhenghe white peony tea with different storage years. A total of 14 volatile components were screened based on relative odor activity value (rOAV)>1, while 30 volatile components were screened based on variable importance for the projection (VIP)>1. Based on rOAV value>1 and VIP value>1, 6 major volatile components were screened, including β-ionone, α-ionone, nerolidol, benzyl alcohol, benzeneacetaldehyde, linolenic acid. This study provided a theoretical reference and basis for the scientific storage of white tea and the flavour analysis of aged white tea.

Key words

relative odor activity value / storage year / volatile components / white peony tea / Zhenghe white tea

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HUANG Wei, ZHANG Lingzhi, ZHANG Jialin, LIN Fuming, RONG Jiefeng, XIAO Chunyan, YUE Penghang, YU Huazhu, SUN Weijiang, HUANG Yan. Analysis of Aroma Characteristics and Volatile Components of Zhenghe White Tea with Different Storage Years[J]. Journal of Tea Science. 2023, 43(5): 667-680 https://doi.org/10.13305/j.cnki.jts.2023.05.006

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