Analysis Of Aroma Components Of Fenghuang Dancong Tea With Different Aroma Types

Fenghuang Dancong tea belongs to the category of oolong tea,which has a unique aroma of flowers,fruits and honey,and its various aroma types are its important characteristics.Aroma is one of the important evaluation factors in the sensory evaluation of tea,which has an important influence on the quality and flavor of tea.At present,the research on the analysis of aroma components of Fenghuang Dancong tea is relatively simple,and most of them use gas chromatography-mass spectrometry(GC-MS)to analyze the components of aroma components.Therefore,in this study,GC-MS,gas chromatography(GC)combined with external standard quantitative method,traditional sensory evaluation,odor activity value(OAV)and other methods were used to systematically analyze the main volatile aroma components of different types of Fenghuang Dancong tea.At the same time,the differences in the content of aroma components of Maocha,Zhengcha,and yellow tablets were compared and analyzed for the first time,and efforts were made to clarify the main volatile aroma components and active aroma components of Fenghuang Dancong tea with different aroma types.Aroma difference.The following main conclusions are drawn:1.The optimized HS-SPME extraction conditions parameters were 65 μm PDMS/DVB extraction head,1.0 g tea sample plus 5 m L boiling water,1.5 g Na Cl,extraction temperature80 ℃,extraction time 50 min.2.HS-SPME was used to extract the volatile aroma components of Fenghuang Dancong tea with different aroma types.GC-MS detection identified more than 270 kinds of volatile substances and 57 kinds of aroma compounds.Among them,there are 18 kinds of common aroma substances,mainly alcohols.There were significant differences in the content of volatile aroma components of Fenghuang single cluster tea with different aroma types.3.Calculating the odor activity value(OAV)to determine the active aroma components of Fenghuang Dancong Tea.The main active aroma components of Huangzhixiang,Dawuye(Huangzhixiang),Milanxiang,Laoxianweng(Zhilanxiang),Yashixiang,Jianghuaxiang,Yelaixiang,and Huangchaxiang are linalool oxide Ⅰ and linalool oxide Ⅱ,linalool,dehydrolinalool,linalool oxide Ⅲ,linalool oxide Ⅳ,geraniol,indole,β-ionone,(E)-nerolidol.The active aroma components of Zhilanxiang are linalool oxide I,linalool oxide II,linalool,dehydroalooloolool,linalool oxide III,linalool oxide IV,geraniol,indole,β-Ionone.The active aroma components of Xingrenxiang and Molixiang are linalool oxide I,linalool oxide II,linalool,linalool oxide III,linalool oxide IV,geraniol,indole,β-Ionone,(E)-nerolidol.4.The content of important aroma components in Maocha,Zhengcha,and Huangpian of different fragrance types of Fenghuang Dancong tea was compared and analyzed,and it was found that there were certain differences in the concentration of aroma components in Maocha,Zhengcha and Huangpian.After removing the yellow flakes,there was no obvious regularity in the changes of the aroma components of Zhengcha and Maocha.