JIN Youlan, HUANG Tian, JIANG Ronggang, HUANG Fangfang, LIU Zhonghua, HUANG Jianan, LI Qin
This research adopted sensory evaluation,solid phase microextraction/gas chromatography-mass spectrometry (GC-MS),odor activity value (OAV) method and chemometrics to analyze the characteristic aroma components of Fu-brick tea, fungal fermentation white brick tea and fungal fermentation black brick tea. The results showed that the three kinds of brick tea had their typical “fungus aroma”, but Fu-brick tea were fungus aroma with woody aroma, slightly muddy, fungal fermentation white brick tea were fungus aroma with medicinal aroma, fungal fermentation black brick tea were fungus aroma with floral aroma. Solid-phase microextraction-gas chromatography-mass spectrometry determined 75 volatile components in three fermentation brick tea samples,among which the main components were aldehydes, alcohols, ketones and hydrocarbons, with 27 kinds of volatile fragrant components. Based on OAV calculation and partial least squares discriminant analysis (OPLS -DA), 15 key different aroma components were identified. Moreover, Fu-brick tea had hexanal, nonanal, (E,E)-2,4-nonadienal, (E,E)-2,4-heptadienal, 2-n-pentylfuran, 3,5-octadien-2-one, methylheptenone, β-ionone and linalool oxide I with green and woody properties as the characteristic aroma component. Furthermore, fungal fermentation white brick tea had phenylacetaldehyde with green properties as the characteristic aroma component. Fungal fermentation black brick tea had 1-octen-3-ol with mushroom fragrance and earthy properties, cinnamyl alcohol, linalool and methyl salicylate with floral properties, cedar alcohol with sweet woody properties as the characteristic aroma component.
