Aroma-producing Components of Cuiyu Tea Leaves during Different Seasons by GC-MS
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Abstract:
The aroma-producing components in Cuiyu green tea (CGT), Cuiyu black tea (CBT), and Cuiyu Oolong tea (COT) prepared from Cuiyu tea leaves (harvested during spring, summer, and autumn from Guangdong Province, China), were studied by using gas chromatography and mass spectrometry (GC-MS). The results revealed that CGT prepared from tea leaf samples collected during spring and summer contained a larger variety of aroma-producing components than those collected during the fall season. The results for individual components in the spring and summer samples for CGT were similar, where alcohols showed the highest relative content, while pyrroles and their derivatives showed the highest relative content in autumn samples. CGT from spring samples showed the largest number of dominant aroma-producing components, most of which were of floral aroma, CGT from summer samples showed that the dominant components comprised of alcohols (>59%), while CGT from autumn samples showed the lowest number of these dominant components. The aroma-producing components of CBT from different seasons were similar; alcohols consistently showed the highest relative content, and the alcohol proportion was also the highest in CBT when compared with other teas. The dominant aroma-producing components of CBT from different seasons were similar and mainly comprised of nerol, trans-nerolidol, and trans-linalool oxide. The aroma-producing components of COT from different seasons showed a distinct pattern, including mainly alcohols, pyrroles and their derivatives. COT from spring and summer samples showed a larger number of dominant aroma-producing components. Similar components were found in COT from autumn samples, where the characteristic components were trans-nerolidol and indole.
