Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 256 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028521

Analysis of aroma characteristics and components of Chongqing famous needle shaped green tea

  • YANG Juan ,
  • XU Ze ,
  • WU Quan ,
  • ZHONG Yingfu ,
  • WANG Jie ,
  • LUO Hongyu ,
  • YUAN Linying
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  • (Tea Research Institute of Chongqing Academy of Agricultural Sciences, Chongqing Engineering Research Center for Tea, Chongqing 402160, China)

Received date: 2021-07-01

  Revised date: 2021-09-27

  Online published: 2022-10-17

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Abstract

To explore the aroma characteristics and compositions of Chongqing famous needle shaped green tea, thirty-eight samples of Chongqing famous needle green tea were collected as raw materials. The aroma components were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC/MS) coupled with sensory evaluation. The result showed that clean and refreshing type and chestnut aroma type were the two main aromatic types of Chongqing famous needle shaped green tea. Totally, forty aroma components could be detected including eleven alcohols, six esters, four aldehydes, five ketones, ten hydrocarbons, two aromatics, one nitrogen-containing and one sulfur-containing compound. Geraniol, benzyl alcohol, phenylethanol β-linalool, CIS jasmonate, indole, olive alcohol, nerolidol, cis-3-hexenyl hexanoate, methyl 2-methylvalerate, methyl salicylate β-terpinene, CIS-β-farnesene, etc. These components also played important roles in the aromatic characteristics of Chongqing famous needle shaped green tea. The content of esters in clean and refreshing green tea was significantly higher than that in chestnut aroma green tea. Moreover, significant differences in the main aromatic components between clean and refreshing green tea and chestnut aroma green tea were identified by PCA analysis. The different components of clean and refreshing green tea include anti-3,5-octylene-2-one, limonene, trans-pentanoate-2-hexene ester, vanillin acetone, nerhuatert alcohol, linalool oxide I (furan type) β-linalool, cis jasmonane, 6,10,14-trimethyl-decane-2-one, which were mainly floral and fruity. The different components of chestnut aroma green tea were epoxy linalool II, 4,8-dimethyl-1,3,7-nonatriene, nonanal and dimethylsulfide, which were sweet and fresh. Furthermore, in the cluster analysis results of product areas, regional micro-environment had an important effect on the formation of aroma characteristics of Chongqing famous needle shaped green tea, and the clustering effect of Yongchuan Xiuya was the best. This study could provide a theoretical reference for the characteristic aroma formation and quality evaluation of Chongqing famous needle shaped green tea.

Key words： green tea; aroma; characteristic; component

Cite this article

YANG Juan , XU Ze , WU Quan , ZHONG Yingfu , WANG Jie , LUO Hongyu , YUAN Linying . Analysis of aroma characteristics and components of Chongqing famous needle shaped green tea[J]. Food and Fermentation Industries, 2022 , 48(18) : 256 -264 . DOI: 10.13995/j.cnki.11-1802/ts.028521

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