Comparative Analysis of the Aroma Components of Different Ripe Pu-erh Tea Varieties Based on HS-SPME-GC-MS
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Abstract:
The aroma quality and composition characteristics of different ripe Pu-erh tea varieties in Yunnan were analyzed herein. Four varieties, namely Yunkang-10, Qingshui-3, Zijuan, and Menghai-Dayezhong, were selected for analysis. The bud and two or three of the youngest leaves on each tea shoot were harvested and processed into ripe Pu-erh tea by sun-drying and fermentation. Sensory evaluation was conducted to analyze the quality of the tea. Based on HS-SPME-GC-MS, variance analysis, heatmap analysis, and orthogonal partial least squares discriminant analysis (OPLS-DA) were performed to evaluate the similarities and differences in the aroma components of different varieties. Yunkang-10 presented a typical aging aroma, Qingshui-3 had a sweet aroma, and Zijuan exhibited sweet and floral aromas. The aroma characteristics of Menghai-Dayezhong were rich, exhibiting aging, floral, fruity, and woody aromas. A total of 82 volatile components were identified in the four varieties of ripe Pu-erh tea. More specifically, 68, 56, 54 and 54 volatile components were identified from Yunkang-10, Qingshui-3, Zijuan, and Menghai-Dayezhong, respectively. Among the aroma components of Zijuan, ketones accounted for the highest proportion, whereas methoxybenzenes accounted for the highest proportion of the aroma components in the other three varieties. However, obvious differences were detected in the aroma components and relative contents among the varieties. Based on the OPLS-DA model, 13 distinctive aroma components were selected, among which methoxybenzenes represented the dominant component of the aging aroma; β-Ionone and β-Ionone epoxide were important contributors to the sweet and floral aromas of Zijuan. In conclusion, the aroma quality of the four varieties of ripe Pu-erh tea exhibited substantial differences, and the quality differences may be attributed to the content differences of the 13 aroma components identified.
