Aroma Compounds of Different Grades Shuangjing Green Tea Based on HS-SPME-GC-MS

ZHAO Zhiqiang; CHEN Luojun; RAO Yu; XU Lu; RAO Jun; LEI Zhiyong; ZHANG Li; GAO Yinxiang

doi:10.13386/j.issn1002-0306.2023070242

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 273-281. > DOI: 10.13386/j.issn1002-0306.2023070242

ZHAO Zhiqiang, CHEN Luojun, RAO Yu, et al. Aroma Compounds of Different Grades Shuangjing Green Tea Based on HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2024, 45(10): 273−281. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070242.

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Aroma Compounds of Different Grades Shuangjing Green Tea Based on HS-SPME-GC-MS

ZHAO Zhiqiang^1,,
CHEN Luojun²,
RAO Yu²,
XU Lu²,
RAO Jun²,
LEI Zhiyong¹,
ZHANG Li^{1, 3},
GAO Yinxiang^{1, 3, ,}

1.
College of Pharmacy and Life Science, Jiujiang University, Jiujiang 332005, China
2.
Tea Research Institute of Xiushui, Jiujiang 332400, China
3.
Institute of Jiangxi Oil-tea Camellia, Jiujiang University, Jiujiang 332005, China

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Received Date: July 26, 2023
Available Online: March 19, 2024

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Abstract

Abstract

To investigate the composition characteristics of aroma compounds in different grades of Shuangjing green tea, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to detect and analyze aroma compounds in four different grades of Shuangjing green tea in Xiushui County. These grades included Shuangjing Yinhao, Shuangjing green tea super grade, Shuangjing green tea first grade, and Shuangjing green tea second grade. The results showed that a total of 70 aroma compounds were identified from four different grades of Shuangjing green tea. These compounds mainly included alcohols, olefins, alkanes, esters, and other compounds. The aroma components and relative contents of Shuangjing green tea varied among different grades. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) effectively distinguished between the different grades of Shuangjing green tea. The aroma changes of different grades of Shuangjing green tea were mainly caused by the relative changes in 14 key compounds, such as trans-β-farnesene, geraniol, methyl salicylate, (Z)-jasmone, phenylethyl alcohol, and so on. The key aroma compounds in different grades of Shuangjing green tea exhibited distinct distribution patterns. Accompanied by the development of buds and leaves, the contents of α-copaene, caryophyllene, and hexanoic acid ethyl ester decreased, whereas the contents of cis-3-hexen-1-ol, geraniol, and methyl salicylate showed an increasing trend. The linalool, (Z)-jasmone, and trans-nerolidol contents increased gradually. However, with the full development of the leaves, the contents of linalool, (Z)-jasmone, and trans-nerolidol decreased rapidly. In summary, this study examined the compositional characteristics of aroma compounds and the distribution patterns of key aroma compounds in four grades of Shuangjing green tea. These findings provide a theoretical basis for the future production of Shuangjing green tea.

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