Multivariate Statistical Analysis of the Aroma Qualities of Black Tea from Luokeng Guangdong
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Abstract:
To detect the volatile aroma components in the black teas from Luokeng Guangdong and determine the main aroma components, headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used. The aromatic compounds in teas that were produced in different areas of Luokeng, including Luxi wild black tea, Huajiaoyan wild black tea, Shangkeng wild black tea, Shangxie wild black tea, Jianggong wild black tea, Yulan black tea, and Banshanyuan black tea were determined. A total of 66 aroma compounds were identified in Luokeng Guangdong wild black tea, including alcohols, esters, aldehydes, ketones, hydrocarbons, and others. Alcohols and esters were the dominant aroma substances. From the 66 aroma compounds, 6 principal components were extracted using an SPSS software program, and the total contribution of the first five principal components was 97.8%; thus these components reflected the aroma characteristics of Luokeng black tea. The results of a cluster analysis showed that the seven black tea samples from different regions of Luokeng could be divided into two clusters: one cluster with an obvious almond aroma character, and another cluster with the typical sweet aroma of black tea. This study, based on multivariate statistical analysis, provides a new method for the evaluation of black tea aroma quality.
