Characteristic Aroma Components Of Biluochun Tea

Biluochun tea is a famous tea in Chinese teas, its shape is beautiful, its color is bright, its aroma is fragrant and its taste is mellow, for those reasons, Biluochun tea is also wildly known in the whole world. Its original producing area is Dongting mountain in Jiangsu province. In this work, the characteristic aroma components of grades and orgins were extracted by the optimization of tea aroma components enrichment method. The major results of this work were as following.1. Optimization the aroma enrichment method of "Biluochun" tea. The aroma compounds of Biluochun tea were extracted by liquid-liquid extraction (LLE), simultaneous distillation extraction (SDE), vacuum distillation extraction(VDE), headspace distillation extraction (HDE) and concentrated by spin steaming, nitrogen blowing, rectification, stab type fractionation. The optimization result was that combination with VDE and stab type fractionation technology was a more effectively way to detect aroma components of green tea.2. The characteristic aroma components of Dongting Biluochun tea. The aroma compounds of Biluochun tea was enrichmented by headspace steam distillation extraction with stab type fractionation and analyzed by gas chromatography and mass spectrometry (GC-MS) coupled with gas chromatography and olfactometry (GC-O). And aroma recombination were based with aroma extract dilution analysis (AEDA) and odor activity value (OAV). The result showed that 2,3-butanedione,2-pentylfuran, 6-methyl-5-hepten-2-one, nonanal, cis-linaloloxide, 1-octen-3-ol, heptanol, trans-linalooloxide, 1,5Z-octadien-3-ol, linalool, hotrienol,1-ethyl-l-pyrrole-2-carboxaldehyde, ?-cyclocitral, phenyl acetaldehyde, linalool oxide, methyl salicylate, 2E,4E-decadienal, trans-geraniol, a-ionone, benzyl alcohol, phenylethyl alcohol, ?-ionone, 2-methoxy-4-methyl-phenol,2-methoxy-4-vinylphenol, E-isoeugenol,4-vinylphenol, phytol, dihydroactinidiolide and cis-jasmone were the characteristic aroma components of Dongting Biluochun tea. Among them, 1-octen-3-ol, a-ionone, ?-ionone, trans-geraniol, a-ionone, dihydroactinidiolide and cis-jasmone, benzyl alcohol and phenylethyl alcohol were the key aroma to the different of the grades.3. The characteristic aroma components of Biluochun tea from different orgins. The characteristic aroma components of Biluochun tea from Fujian and Yunnan were analysis by GC-MS combined OAV. The result showed that 2,3-butanedione, nonanal, E-2-octenal, cis-linaloloxide,2-ethyl-3,6-dimethylpyrazine, 1-octen-3-ol, heptanol, trans-linalooloxide, 1,5-octadien-3-ol, linalool,2E,6E-nonadienal, hotrienol,1-ethyl-l-pyrrole-2-carboxaldehyde, phenyl acetaldehyde, a-terpineol, methyl salicylate, nerol,2E,4E-decadienal, trans-geraniol, ?-ionone, benzyl alcohol, phenylethyl alcohol, P-ionone,2-methoxy-4-methyl-phenol, eugenol,2-methoxy-4-vinylphenol, methyl anthranilate, E-isoeugenol,4-vinylphenol, indole and phytol were The characteristic aroma components of Biluochun tea from Fujian and Yunnan.4. Correlation the sensory and characteristic aroma components with different Biluochun tea by principal component analysis. The sensory scores and characteristic aroma components were correlated to different Biluochun tea by principal component analysis. The result showed that Biluochun tea from Jiangsu Dongting mountain showed higher affinities with grass and green,2-pentylfuran,6-methyl-5-hepten-2-one,1-octen-3-ol,1,5-octadien-3-ol, ?-cyclocitral, a-ionone, ?-ionone,5,6-epoxyinone, cedrol, dihydroactinidiolide. Fujian Biluochun tea showed higher affinities with fresh and chestnut, heptanol, hotrienol, 1-ethylpyrrole-2-carboxaldehyde,2-methoxy-4-methyl-phenol,2-methoxy-4-vinylphenol, E-isoeugenol and y-butyrolactone. Yunnan Biluochun tea showed higher affinities with fragrance and sweet, cis-linaloloxide, trans-linalool oxide, linalool, a-terpineol, linalooloxide, nerol, trans-geraniol.