Comparison of Differences in Aroma Constituents of Longjing Tea Produced from Different Tea Germplasms

Longjing tea is one of the famous traditional tea of history and a typical product of geographical indication in China. In this study,the composition and relative content of aroma components in a representative batch of Longjing tea samples made from six different tea germplasms,namely Longjing changye(LJCY),Longjing quntizhong(LJQTZ),Longjing 43#(LG43),Wuniuzao(WNZ),Yingshuang(YS)and Jiukeng quntizhong(JKQTZ),were analyzed by HS-SPME/GC-MS. Results showed that 57,36,41,37,39 and 50 kinds of aroma components were identified from the tea samples made from LJCY,LJQTZ,LG43,WNZ,YS,and JKQTZ,respectively. There were some difference in the composition of aroma components among the above 6 different germplasms. However,Linalool and(Z)-Hexanoic acid,3-hexenyl ester,D-Limonene,Jasmone,α-Cedrene,β-Ionone were the dominant ones in the relative contents. Moreover,great differences in the composition characteristics of the aroma compound classification were also observed among the tea samples made from the above six tea germplasms,and the tea samples made from LJQTZ and LG43 were found to be rich in esters and aldehydes,respectively. In addition,YS was observed to be rich in heterocyclic compounds,LJCY was rich in acids,and JKQTZ was rich in alcohols.