Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

Abstract

In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) analysis was performed to figure out the characteristic aroma compounds of high-latitude black teas and select the suitable cultivar for producing high-aroma black tea. Sensory evaluation revealed that Jinxuan presented an obviously floral aroma and got the highest score, followed by Longjing Changye, Zhongcha 302, Yingshuang, Baihaozao and Huangshan Quntizhong. Furthermore, a total of 135 volatiles were identified in all black teas and 12 components can be used to distinguish different latitude black teas by principal component analysis (PCA). Cluster analysis (CA) showed six samples were divided into two clusters and Jinxuan was classified separately of cluster B. Based on GC-O analysis, 41 volatile organic compounds (VOCs) were found to promote the aroma of high-latitude black teas. Among them, phenylethyl alcohol, geraniol, linalool, α-ionone, cis-3-hexenyl hexanoate and methyl salicylate were the major contributors to the floral fragrance of black tea and accounted for a relative high proportion in Jinxuan, Longjing Changye and Baihaozao. In summary, Jinxuan and Longjing Changye were suitable for producing high-quality black tea in high-latitude area. KeywordsBlack tea • Cultivars • Volatile organic compounds (VOCs) • Gas chromatography-mass spectrometry (GC-MS) • Gas chromatography-olfactometry (GC-O) * Xinfu Zhang

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

“…The detail of this factor was also further explored by other previous studies. For example, Jinxuan and other five kinds of tea cultivars were manufactured into black tea; subsequently, the detection results showed that the tea samples made from Jinxuan possessed a higher floral aroma, which is in concert with the previous finding that this tea cultivar is also suitable for floral-aroma type black tea processing [34]. It has been found that the floral odorants in different varieties of fresh tea leaves impact the aroma quality of processed tea as well as assist the assessment of cultivar processing-suitability [35].…”

Effect of thermal process on the key aroma components of green tea with chestnut‐like aroma

“…The Shandong tea‐growing area is located at a high latitude of 35° 35′ N–37° 9′ N with a relatively low mean annual temperature of 11–14 °C, a sufficient light resource of mean annual illumination of 2290–2890 h, and a relatively low mean annual rainfall of 550–950 mm. The special climate features of Shandong make an outstanding green tea characterized by a high and sharp aroma and a heavy and strong taste 10 . The chestnut‐like aroma is also considered an important indicator for excellent quality of Shandong green tea.…”

“…The special climate features of Shandong make an outstanding green tea characterized by a high and sharp aroma and a heavy and strong taste. 10 The chestnut-like aroma is also considered an important indicator for excellent quality of Shandong green tea. To our knowledge, the dynamic changes of volatile components in different process stages and the main formation stage of chestnut-like aroma has not been explored.…”

The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea

“…Oolong tea made from the 'Huangdan' variety is famous for its strong aroma, while the 'Tieguanyin' variety has a more peaceful aroma. Wang Z Q et al (2015) found that the content of benzyl alcohol, phenylethanol, and phenylacetaldehyde in Huangdan black tea was higher than that in Tieguanyin black tea [39]. These studies suggest that the quality characteristics of the strong aroma of Huangdan oolong tea are related to the accumulation of VBs/VPs during manufacturing.…”