This study aimed to elucidate the influence of origin on the quality of tea by comparing the aroma components and sensory quality of Xiushui Ning black tea from diverse geographical origins.The aroma components of Xiushui Ning black tea from three geographical origins were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS).The effect of geographical origin on the aroma compositions was assessed through Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA).The primary aroma components were identified using variable importance in projection (VIP) analysis based on partial least squares regression and one-way analysis of variance (P < 0.05), of which the contributions were evaluated via odor activity values (OAVs).A total of 99 aroma compounds were identified, including alcohols, aldehydes, ketones, esters, terpenes, alkanes, and acids.PCA and PLS-DA demonstrated that the geographical origin of the tea significantly influences its aroma profile.Combining the results from VIP analysis, 22 aroma components with VIP>1 were selected.Subsequent variance analysis determined eight key aroma components.Among these, (E)-3-hexen-1-ol, (E)-furanoid linalool oxide, δ-cadinene, hexanal, (Z)-3-hexenyl hexanoate, and benzyl alcohol exhibited OAV>1 in all three tea samples, positioning them as the primary aromatic compounds in Xiushui Ning black tea.These key aroma compounds were found to impart distinct sensory characteristics to the tea, including fresh, woody, fruity, and floral notes.This study revealed the influence of geographical origin on the aroma compositions of Xiushui Ning black tea, identifying primary aromatic compounds and their contributions to the sensory quality of tea.These findings offer valuable insights into the quality control and enhancement of Xiushui Ning black tea and establish a solid foundation for future research.
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