Analysis of Aroma Components of Raw Pu'er Tea in Lincang City Based on Multivariate Statistical Analysis

MA Linlong; LUO Zhengfei; LIU Yanli; CAO Dan; XIE Fei; JIN Xiaofang

doi:10.13386/j.issn1002-0306.2022120209

Volume 44 Issue 20

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(20): 331-337. > DOI: 10.13386/j.issn1002-0306.2022120209

MA Linlong, LUO Zhengfei, LIU Yanli, et al. Analysis of Aroma Components of Raw Pu'er Tea in Lincang City Based on Multivariate Statistical Analysis[J]. Science and Technology of Food Industry, 2023, 44(20): 331−337. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120209.

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Analysis of Aroma Components of Raw Pu'er Tea in Lincang City Based on Multivariate Statistical Analysis

1.
Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
2.
West Yunnan Normal University of Science and Technology, Lincang 677600, China
3.
Agro-Environmental Monitoring Center of Baoshan City, Baoshan 678000, China

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Received Date: December 27, 2022
Available Online: August 15, 2023

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Abstract

Abstract

In order to accurately evaluate the aroma quality of raw Pu'er tea in Lincang City, the aroma components of 16 raw Pu'er teas were systematically analyzed and comprehensively evaluated by multivariate statistical analysis. A total of 48 aroma components were detected, with 11 aroma components were more than 2.00% content. Among them, linalool was the most abundant component and the content was 24.68%. For the aroma types, the alcohols were accounted for the largest proportion with a mean of 46.55%, followed by aldehydes with a mean of 26.81%, while ketones, esters and other components were responsible for little proportion. Multivariate statistical analysis showed that the raw Pu'er teas obtained form in southern region were clearly distinguished from those in northern region. The concentration of alcohols and esters was significantly higher in southern region than those in northern region, whereas aldehyde, ketones and other components were remarkably lower. Altitude may be an important reason for the difference of aroma components of Pu'er raw tea in the south and north regions. Furthermore, 23 aroma components were identified based on variable importance in projection (VIP) score>1, which might be responsible for the discrimination of raw Pu'er teas in southern and northern region. Linalool, isoflolone, ketones, alcohols, aldehydes, β-cyclocitral, α-cyclocitral, 2,2,6-trimethyl-cyclohexanone, nerol and β-ionone play siginificant role in the differentiation of raw Pu'er tea harvested from different regions. This study would provide some theoretical basis for accurately understanding the aroma quality of Lincang Pu'er raw tea, and also provide ideas and methods for the study on the quality evaluation and origin determination of Lincang Pu'er raw tea.
- Lincang City,
- raw Pu'er tea,
- aroma components,
- multivariate statistical analysis

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References

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