Studies on aroma components in Taiping Houkui tea by HS-SPME-GC-MS coupled with principal component analysis

Aroma is a major factor influence tea quality.Taiping Houkui tea is famous world-wide which rest on its unique flavor. Aroma components of Taiping Houkui tea were analyzed using solid phase micro-extraction followed by gas chromatography-mass spectrometry combined with principal component analysis. Results showed that a total of 51 compounds were identified from the tea samples major including 13 kinds of alcohols, 6 kinds of aldehydes, 8 kinds of alkene, 3 kinds of ketones, 7 kinds of esters, 4 kinds of aromatic hydrocarbons and 8 kinds of alkanes. The varieties of the aromatic constituents behaved similarly in seven commercial Taiping Houkui tea samples, but the contents behaved differently in different regions.Principle component analysis showed that 7 kinds of alcohols, 8 kinds of alkene, 3 kinds of aldehydes, 5 kinds of alkanes, 2kinds of ketones, 3 kinds of esters and one kind of aromatic hydrocarbons made a major contribution to Taiping Houkui tea.