Title：
Comparison of diferent aroma active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profle tests
Authors：
Cong ning Nie, Xiao xue Zhong, Li He, Yuan Gao, Xiang Zhang, Cong ming Wang, Xiao Du
Journal:
European Food Research and Technology
DOL:
10.1007/s00217-019-03304-1
Abstract:
Sichuan dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea have signifcantly diferent aroma characteristics although both of them have almost the same processing methods. Thus, these two types of tea were used as the research materials to determine the diferences in their aroma compounds. The volatile compounds in the two types of tea were identifed and quantifed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS), results showed that they both had 37 common volatile compounds. Then the aroma-active components were identifed by odour activity value (OAV). It was found that SFBT had 20 aroma-active components, of which β-ionone had the largest OAV (199547.72). SDBT has 21 aroma-active ingredients (including all 20 aroma-active components of SFBT), of which β-ionone again has the largest OAV (114800.66). Finally, the aroma profle diferences between the two tea samples were studied by aroma profle tests, and the results showed that the main aroma diferences of SDBT and SFBT were caused by β-ionone, epoxydihydrolinalool II, methyl salicylate, geranylacetone, nerolidol, benzaldehyde, benzyl acetate, nonanal, trans,trans-2,4-heptadienal and 1-octen-3-ol, in addition, defned SFBT’s ‘fungi fower aroma’ and SDBT’s ‘aged fragrance’ from the level of aroma monomer.
