Effects of Drying Temperatures on the Volatile Flavor Compounds in White Tea
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Abstract:
The volatile flavor compounds (VFC) in a white tea Danxia 2 was analyzed at different drying temperatures by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) method. The results showed that the relative contents of alcohols and esters decreased with the increase of drying temperature, while ketones, aldehydes, hydrocarbons and furans increased. The results of principal component and cluster analysis of VFC were consistent with the results of sensory evaluation in white tea. The results showed that the aroma profiles revealed stages changes and the critical temperature points of the aroma profile change were 60℃, 100℃ and 120℃. Aromatic hydrocarbons, C10 mono-terpenes and esters were the representational VFC in white tea at different temperatures. Aldehydes and ketones had additive effect on the aroma of white tea; the positive effect of aldehydes on the aroma was greater than that of ketones. However, alcohols had a negative effect on the aroma of white tea. Esters were the key reasons of why the aroma of white tea changed from unpleasure to pleasure. The increasing contents of the C10-C11 aromatic hydrocarbons and C10 mono-terpene led to a further aggravation of scorch odour and the bitter smell.
