Flavor Analysis of Xinhui Citrus Pu’er Tea Based on Gas-phase Ion Migration Spectrum and Headspace Solid Phase Microextraction

Citrus Pu'er tea made from citrus peel of Citrus reticulata cv. Chachiensis at different maturity and Tangerine Pu'er were studied. The volatile flavor of different kinds of samples was analyzed by GC-IMS and HS-SPME-GC-MS. The results showed that the flavor compounds of tangerine Pu'er were quite different from those of citrus Pu'er tea, and the characteristic fingerprint peaks of foetal citrus and other three kinds of tangerine Pu'er were also significantly different. With the ripening of Xinhui citrus, the flavor compounds of the prepared citrus Pu'er changed significantly, the contents of some substances decreased, such as pentanal, hexanal, cyclohexanone, etc, some substances increase in content, such as 2-hexen-1-ol, benzenacetaldehyde and so on. Linalool, α-terpineol, vanillin, α-pinene and other compounds were the characteristic flavor compounds of citrus Pu'er tea. The results of HS-GC-MS were consistent with those of GC-IMS, which could be used for the rapid classification and identification of xinhui citrus Pu'er tea.