Flavor compounds in Ning black tea by QDA and GC-MS combined with PLSR
YUE Cuinan1,2, QIN Dandan3, CAI Hailan1,2, LI Chen1,2, WANG Zhihui1,2, LI Wenjin1,2, YANG Puxiang1,2*, WU Hualing3*
1(Jiangxi Sericulture and Tea Research Institute,Nanchang 330202,China) 2(Jiangxi Key Laboratory of Tea Quality and Safety Control,Nanchang 330202,China) 3(Tea Research Institute,Guangdong Academy of Agricultural Science,Guangzhou 510640,China)
Abstract: To explore the sensory characteristics, volatile compounds composition and molecular sensory basis of Ning black tea.In this study, QDA combined with HS-SPME-GC-MS was used to analyze the aroma characteristics and volatile compounds of eight typical Ning black tea samples, and then PLSR was used to screen the volatile components which had an important contribution to the aroma characteristics.The results showed that the aroma of Ning black tea could be characterized by eight aroma terms and their definitions.The aroma characteristics of Ning black tea were mainly fruity, supplemented by sweet-smell and floral.Among them, the correlation between floral and sweet-smell was large, the correlation between roasted and fruity was large, and the correlation between spicy and freshly was large.Seventy five common volatile components were identified, among which alcohols were the highest, followed by esters, acids, aldehydes and ketones.The differences in volatile components among Ning black tea samples were significant.Finally, sixteen compounds which contributed significantly to the aroma characteristics of Ningblack tea were identified, namely, trans nerolidol, phenylethanol, benzaldehyde, linalool, α-ionone, β-carvone, ocimene, β-ionone, nerol, ethyl palmitate, 3-furfural, benzyl alcohol, hexanoic acid, trans-3-hexenoic acid and methyl salicylate.This experiment provides a basis for further study on aroma precursor, biochemical process and quality control of Ning black tea.
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2021, Vol. 47 
