Analysis of Characteristic Volatile Components of Three Kinds of Black Tea Based on HS-SPME-GC-MS and Multivariate Statistics

ZHOU Jia; SU Dan; WANG Zhixia; REN Hongtao; HUANG Yuan; YU Juan; LI Yali; ZHOU Hongjie

doi:10.13386/j.issn1002-0306.2022110267

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 342-350. > DOI: 10.13386/j.issn1002-0306.2022110267

ZHOU Jia, SU Dan, WANG Zhixia, et al. Analysis of Characteristic Volatile Components of Three Kinds of Black Tea Based on HS-SPME-GC-MS and Multivariate Statistics[J]. Science and Technology of Food Industry, 2023, 44(17): 342−350. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110267.

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Analysis of Characteristic Volatile Components of Three Kinds of Black Tea Based on HS-SPME-GC-MS and Multivariate Statistics

1.
College of Tea, Yunnan Agricultural University, Kunming 650000, China
2.
College of Tea, Xinyang Agriculture and Forestry University, Xinyang 464000, China
3.
Perfumery Institute, Yunnan Agricultural University, Kunming 650000, China

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Received Date: November 24, 2022
Available Online: July 04, 2023

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Abstract

Abstract

Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) combined with multivariate statistical analysis were used to explore the differences in the volatile components of three kinds of black tea, including Keemun black tea, GABA black tea, and Yunnan black tea. GC-MS results showed that a total of 78 volatile components were identified, including hydrocarbons, terpenes, alcohols, esters, ketones, aldehydes, heterocyclic compounds, and phenols. The total volatile substances of three kinds of black tea were similar in quantity, but their content was quite different, and the common volatile components mainly include linalool, geraniol, nonanal, methyl salicylate, linalool oxide, etc. The results of multivariate statistical analysis showed that GABA black tea, Yunnan black tea, and Keemun black tea could be distinguished according to the volatile components. Partial least squares discriminant analysis screened 12 differential volatile components, including neryl acetate, methyl salicylate, isoborneol, linalool, citral, etc. Neryl acetate and citral had the highest content in Keemun black tea, which helped to form the floral and fruity aroma type of Keemun black tea. Isoborneol and linalool had the highest content in Yunnan black tea. The content of linalool and methyl salicylate was high in GABA black tea, which was conducive to the formation of the fresh and tender floral and fruity aroma of GABA black tea. The results of this study can lay a theoretical foundation for scientifically and objectively evaluating the aroma characteristics of GABA black tea, clarifying the difference in aroma quality between Keemun black tea, GABA black tea, and Yunnan black tea, and constructing the flavor quality identification map of different types of black tea.
- Keemun black tea,
- GABA black tea,
- Yunnan black tea,
- volatile components

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References (35)

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