Evaluation of Aroma Types and Key Aroma Components of Bud-leaf Type Yellow Tea Based on GC-O-MS

ZHOU Hongyu; WANG Yuanyuan; LI Faxin; NIE Congning; FENG Dejian; ZHAO Yueling; DU Xiao

doi:10.13305/j.cnki.jts.2024.06.004

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Journal of Tea Science ›› 2024, Vol. 44 ›› Issue (6) : 985-1004. DOI: 10.13305/j.cnki.jts.2024.06.004

Research Paper

Evaluation of Aroma Types and Key Aroma Components of Bud-leaf Type Yellow Tea Based on GC-O-MS

ZHOU Hongyu¹, WANG Yuanyuan¹, LI Faxin¹, NIE Congning², FENG Dejian³, ZHAO Yueling^1,*, DU Xiao^1,*

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Abstract

To comprehensively analyze the characteristic aroma components of bud-leaf type yellow tea, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), sensory evaluation and chemometrics were used to determine the aroma components of bud-leaf type yellow tea. It was found that the bud-leaf yellow tea was mainly characterized by a clear and sweet aroma, which was divided into three categories of “fresh-tender aroma”, “chestnut-sweet aroma” and “sweet aroma” by sensory evaluation. A total of 119 volatile components were detected by GC-MS, and then the candidate volatiles were screened out by the VIP values of cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Further, ROAV with GC-O analysis was used to clarify the key aroma components of bud-leaf type yellow tea. There were 60 characteristic aroma components with ROAV>1 in the bud-leaf type yellow tea, among which aldehydes dominated the “fresh-tender” type, alcohols dominated the “chestnut-sweet” type, 2-ethyl-5-methylpyrazine and 2,3-diethyl-5-methylpyrazine contributed significantly to the “sweet” type. The olfactory validation indicates that phenylethanol was the most important component for the fresh and sweet aroma of yellow tea. The key aroma of “fresh-tender” included phenylethanol, jasmine ketone, styrene, linalool, nonanal. The “chestnut-sweet aroma” was mainly derived from the components of heptanal, β-damascenone and 2-n-pentylfuran, while the “sweet aroma” was dominated by pyrazines and aldehydes, which presented a unique sweet and caramelized aroma. This study reveals the diversity of aroma components in bud-leaf type yellow tea, and elucidates the aroma differences between aroma types and their causes.

Key words

aroma properties / bud-leaf type yellow tea / GC-O / key aroma components

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ZHOU Hongyu, WANG Yuanyuan, LI Faxin, NIE Congning, FENG Dejian, ZHAO Yueling, DU Xiao. Evaluation of Aroma Types and Key Aroma Components of Bud-leaf Type Yellow Tea Based on GC-O-MS[J]. Journal of Tea Science. 2024, 44(6): 985-1004 https://doi.org/10.13305/j.cnki.jts.2024.06.004

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